Instead of cleaning out the fridge to put dinner together, toss pasta with quality tuna; its richness and flavor will carry the salad, which is embellished with simple flavorings. Serve with a torn baguette.
1 large red bell pepper
4 quarts water
2 1/4 teaspoons salt, divided
6 ounces uncooked penne pasta
2 cups coarsely chopped arugula
1/4 cup thinly sliced shallots
2 tablespoons red wine vinegar
1 tablespoon capers, drained
1 tablespoon extra-virgin olive oil
1 (7.8-ounce) jar premium tuna packed in oil (such as Ortiz), drained and flaked
How to Make It
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop.
Bring 4 quarts water and 2 teaspoons salt to a boil in a large saucepan. Cook pasta according to package directions, omitting additional salt and fat. Drain and rinse with cold water; drain well.
Combine bell pepper, pasta, remaining 1/4 teaspoon salt, arugula, and remaining ingredients in a large bowl; toss well.
I thought this was wonderful! I made it in the evening and put it in lunches the next day. I didn't measure the ingredients - just eyeballed it so probably went a little heavy on the vinegar and capers but I thought it gave a nice tang. The next day I added feta cheese to create a little different taste
I'm a lover of red wine vin so when I saw this recipe a couple yrs ago in the mag I was excited and tried it that very weekend and what a wonderful wonderful dinner I had, really excellent meal. I added more veggies less pasta because I'm trying to be a bit healthier still very delicious. This bell pepper adds a great kick to this meal love love love it!
Really enjoyed the flavor and lightness of this meal. I didn't find the recommended tuna and instead used Bubblebee Chunk Light Tuna in oil. I couldn't help but feel that the recommended tuna would have been better in this dish. Will definitely make again. I think the addition of fresh tomatoes would make it perfect.
This recipe is great for the hot summer! I used fresh tomatoes in place of the red bell pepper since I had so many on hand from my garden. I also used spinach in place of arugula. Tasted wonderful! Works well the next day as a leftover lunch. This recipe is definitely a keeper!!
This recipe is awesome. It did not last long with just 3 of us eating it. When my fiance saw the print out she was only mildly enthusiastic but after the first bite she was sold. Its great for people on a restricted calorie diet like myself. I will make this again... soon!
This is a delicious, light meal. We used a canned ahi tuna filet from Whole Foods- I can't remember the brand. But this salad really highlighted the good flavor of the fish. I had mixed baby greens, so I used that instead of just arugula. I will definitely make again! Oh adn I used the enriched barilla penne instead of whole wheat- I just like it better.
We have a friend who brings us home canned tuna from his off shore fishing trips. I've been looking for a recipe that high lights his tuna and this is IT for sure. My husband said it was one of the best meals I'd ever made. I didn't have arugula on hand so used spinach. I want use arugula next time to get that peppery flavor. Served this by itself and it was more than enough to fill us both up.
I have prepared this dish twice for my family. We love it as a nice, light, quick summer dinner served with a nice "crusty" bread. I did not alter the ingredients and was able to find the suggested tuna at my local specialty grocer. I love the fresh taste and the pasta makes it filling.