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Farfalle with Tuna and Olives

Farfalle with Tuna and OlivesTypical Mediterranean flavors complement this simple tuna and pasta dish perfectly, creating a superb taste sensation.

Recipe Ingredients:

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper, to taste
1 lemon, juiced (or 3 to 4 tablespoons)
1 teaspoon fresh grated lemon peel
2 cups diced fresh Compari tomatoes*
1 (7.5-ounce) can premium gourmet albacore tuna**, drained
1 medium red, white or sweet onion, chopped
1/3 cup pitted kalamata or other Mediterranean olives, coarsely chopped or sliced
1/2 cup chopped fresh basil leaves
12 ounces farfalle pasta (bow tie)
Freshly grated Parmesan cheese for sprinkling

Cooking Directions:

  1. Combine all ingredients, except pasta and Parmesan cheese, in a very large serving bowl. Let stand for at least 10 to 15 minutes to allow flavors to marry.
  2. Meanwhile, cook pasta according to package directions, preferably al dente (firm to the bite). Drain, but do not rinse.
  3. Immediately add the hot pasta to the tuna/tomato mixture, and toss to combine.
  4. Serve immediately, passing the Parmesan cheese to sprinkle over individual servings.

Makes 6 servings.

*I recommend using Compari tomatoes, available at most supermarkets. These tomatoes taste like they came straight from a summer garden year-round.

**I recommend using Oregon's Choice Gourmet Tuna.

Nutritional Information Per Serving (1/6 of recipe): 447.41; Calories From Fat 190.26; Total Fat 21.45g; Saturated Fat 2.83g; Cholesterol 13.86mg; Sodium 424.78mg; Potassium 336.95mg; Total Carbohydrates 48.07g; Fiber 2.37g; Sugar 2.21g; Protein 15.73g.

Recipe and photograph by Hope Pryor; Copyright © 1999; property of CooksRecipes.com. See Terms of Use.