Toss canned tuna, roasted red peppers and lots of fresh herbs with pasta for a quick pasta salad to enjoy for a weeknight supper or picnic salad.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1996

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Recipe Summary

total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put a large pot of water on to boil.

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  • Mash garlic and salt into a paste with a chef's knife or a spoon. Transfer to a large bowl and add tuna, peppers, basil, chives (or scallions), olives, capers, oil, vinegar, lemon juice, pepper and harissa, if using. Toss gently to combine. Let stand for 15 minutes to allow the flavors to blend.

  • Meanwhile, cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain in a colander and rinse under cold water until cool. Drain well. Add the pasta to the tuna mixture and toss gently to combine.

Tips

Make Ahead Tip: If not serving immediately, toss the cooled pasta with 1 teaspoon oil. Refrigerate the pasta and the tuna mixture separately for up to 1 day.

Tips: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. FDA/EPA advice recommends no more than 6 ounces of albacore a week; up to 12 ounces canned light tuna is considered safe.

Harissa, a fiery North African chile paste, is available at specialty-food stores or at amazon.com. Harissa in a tube will be much hotter than that in a jar. You can use Chinese or Thai chile-garlic sauce instead.

Nutrition Facts

441 calories; protein 21.7g 44% DV; carbohydrates 70.2g 23% DV; dietary fiber 7.2g 29% DV; sugars 4.3g; fat 9.7g 15% DV; saturated fat 1.4g 7% DV; cholesterol 14.8mg 5% DV; vitamin a iu 774.2IU 16% DV; vitamin c 7.4mg 12% DV; folate 20.8mcg 5% DV; calcium 71.6mg 7% DV; iron 3.8mg 21% DV; magnesium 85.2mg 30% DV; potassium 252.6mg 7% DV; sodium 682.7mg 27% DV; thiamin 0.3mg 27% DV.