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.
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.
Simple & quick. Used jar of roasted peppers & subbed spinach for the arugula. Served with romaine & parmesan salad. Pretty good.
Pretty good and easy recipe-- would be nice for a picnic or potluck. I added a chopped green pepper and used whole wheat penne. I wouldn't recommend it as a dinner meal unless you are looking for an extremely light dinner.
We thought this was pretty good. I added extra capers. I used romaine lettuce because my husband doesn't like arugula.
I thought the capers and the sweetness of the roasted red pepper really "made" this salad. I used 1 can of "Mediterranean" style Fishing Vessel St Jude (pole-caught tuna packed in olive oil, available on-line), baby arugula, and champagne vinegar because I was out of red wine vinegar. I'll be adding this to the bagged lunch rotation; the suggested 2-cup serving is generous and it travels well.
This light, flavorful salad came together without too much hassle or prep time. I, too, had trouble locating the suggested tuna (tried local chain grocery and Whole Foods) so we used a premium canned tuna packed in olive oil instead. We probably ended up with more tuna, arugula, and pasta than the recipe called for. We all enjoyed the salad and most loved the very present onion flavor from the shallots. We served it with bread and soup and it was the perfect spring meal. Would be good for a brunch or book club gathering.
This is easy and tasty. I couldn't find the high-end oil-packed tuna at my grocery store, so I just used a can of water-packed albacore, and it was still very tasty. My husband and daughter both loved it, too. I didn't have quite enough arugula, so the serving size was a little small. I will make sure to have plenty on hand next time. Served with fruit salad and CL deviled eggs with salmon. Will definitely make this again.
