Ingredients
340g Barilla Gluten Free Penne
300g ripe truss tomatoes
diced in 1cm cubes
20g baby capers
50g pitted black olives
halved
300g fresh tuna
diced in 1cm cubes
1 chilli
deseeded & thinly sliced
1 lime
juiced
1 tbsp Dijon mustard
1 cucumber
seeds removed and sliced in 3cm long batons
⅓ cup Extra Virgin Olive Oil
1 clove garlic
crushed
Salt & pepper
to taste
Equipment
- 1 Whisk
- 1 Large pot
- 1 Large bowl
Instructions
- To prepare the dressing, whisk the Extra Virgin Olive Oil together with fresh chilli, crushed garlic, mustard and lime juice. Season to taste and set aside.
- In the meantime, bring a large pot of salted water (7g of salt to 1 lt of water) to the boil.
- Place the tomatoes and capers in a large bowl with the pesto, ready for the cooked pasta to be tossed through.
- In another bowl, cover the diced tuna with the dressing and allow to marinate for 5-7 minutes.
- Drop the pasta in the water, stir, and cook according to the instructions on the box.
- Once the pasta is ready, toss in the bowl with the vegetables, then add the marinated tuna and cucumber batons.
- Gently mix the pasta until well combined and finish with a drizzle of Extra Virgin Olive Oil.
Notes
Tip
The recipe instructions mention adding pesto in step 3, but it is not listed in the ingredients. The full recipe title also mentions 'Pesto Genovese'. Consider adding a few tablespoons of your favorite pesto along with the tomatoes and capers.
