Pasta Salad With Tuna Pine Nuts And Red Peppers Recipes

PASTA SALAD WITH TUNA, PINE NUTS, AND RED PEPPERS

Steps:

• Heat the oil in a heavy 6-inch skillet over moderate heat for 1 minute.
• Add the pine nuts and cook until lightly browned-about 2 minutes.
• Stir in the tomato.
• Transfer the mixture to a large bowl.
• Stir in the tuna, red peppers, olives, vinegar, salt, and pepper.
• (At this point, the sauce can be covered and allowed to stand at room temperature for up to 2 hours).
• Cook the pasta according to package directions until al dente.
• Drain in a colander, then add the pasta to the tuna sauce and mix well.
• Sprinkle with the parsley.
• Serve at room temperature.
• You may serve this with sesame bread sticks and steamed asparagus.
• Enjoy!
• Serves 6.

PASTA WITH RED PEPPERS AND PINE NUTS

Steps:

• Cut the peppers into quarters and place them face down on a broiling pan lined with aluminum foil. Broil until the skins are charred and puffy. Place the peppers in a brown paper bag, seal and cool. Skin the peppers and slice them in thin strips.
• Heat the olive oil in a skillet and add the garlic cloves and the peppers. Cook for 15 minutes, stirring frequently.
• Meanwhile, bring six quarts salted water to a boil and cook the pasta until al dente. Drain and place in a heated bowl.
• Add the butter to the peppers and stir until melted. Add to the pasta and toss. Add the basil leaves, pine nuts and two tablespoons cheese. Season with salt and pepper to taste and serve. Pass the rest of the cheese separately.

PASTA SALAD WITH TUNA MAYO

Steps:

• Boil the pasta for 10 mins until al dente, then drain and rinse under cold running water. Drain again. Meanwhile, mix the yogurt, mustard, olive oil, vinegar, onion and basil together in a large bowl, then stir in the tuna, red peppers and sweetcorn.
• Stir through the pasta and serve in bowls or pack into containers for work or a picnic. Will keep, covered, in the fridge to eat the next day.

PASTA SALAD WITH TUNA, CAPERS & BALSAMIC DRESSING

Steps:

• Cook the pasta following pack instructions, then drain and rinse in cold water. After draining again, transfer to a large bowl. Add the remaining ingredients except the basil, season well, and toss to combine. Scatter with basil and serve.

TUNA WITH ROASTED PEPPERS AND PINE NUTS

Steps:

• Roast the red pepper directly over a gas flame or under a preheated broiler, turning occasionally, until charred all over. Transfer the pepper to a bowl, cover the bowl tightly with plastic wrap and let cool. When the pepper is cool enough to handle, discard the charred skin, seeds and stem. Cut the pepper into 1/2-inch pieces.
• In a large skillet, toast the pine nuts over moderate heat, shaking the skillet a few times, until the nuts are golden brown and fragrant, about 2 minutes. Transfer the pine nuts to a plate.
• Add the olive oil and diced onion to the skillet and cook over moderate heat until the onion is softened, about 5 minutes. Add the red pepper pieces and the chopped tomato and cook, stirring occasionally, until the tomato is softened, about 3 minutes. Transfer the vegetable mixture to a large serving bowl and let cool to room temperature.
• Add the tuna and toasted pine nuts to the vegetable mixture in the bowl and gently toss to combine. Season with salt and pepper and serve.