Farfalle with Tuna and Olives
This is one of my husband's favorite dishes. Typical Mediterranean flavors complement this simple tuna and pasta dish perfectly, creating a superb taste sensation. For the best results, use only summer garden, vine-ripened tomatoes and premium gourmet canned tuna. (Tip: Compari tomatoes have that "summer garden taste" and are available year-round.)
1/2 cup extra virgin olive oil or canola oil
1/4 cup red wine or balsamic vinegar
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper, to taste
1 lemon, juiced (or 2 tablespoons)
1 teaspoon fresh grated lemon peel
2 large ripe tomatoes, chopped
1 (7.5-ounce) can premium albacore tuna, drained
1 medium red or white onion, chopped*
1/3 cup pitted kalamata or other Mediterranean olives, coarsely chopped or sliced
1/2 cup fresh basil leaves, chopped
16 ounces farfalle pasta (bow tie)
Freshly grated Parmesan cheese for sprinkling
- Combine all ingredients, except pasta and Parmesan cheese, in a very large serving bowl. Let stand for at least 10 to 15 minutes to allow flavors to blend.
- Meanwhile, cook pasta according to package directions, preferably al dente (firm to the bite). Drain, but do not rinse.
- Add the hot pasta to the tuna/ tomato mixture, and toss to combine.
- Serve immediately, passing the Parmesan cheese to sprinkle over individual servings.
Makes 6 servings.
*For the best tasting raw onion, soak the chopped onion in ice water for at least 10 minutes, drain well.
Nutritional Information Per Serving (1/6 of recipe): 517.5 calories; 37% calories from fat; 21.7g total fat; 13.9mg cholesterol; 426.1mg sodium; 367.6mg potassium; 62.2g carbohydrates; 2.8g fiber; 2.2g sugar; 59.4g net carbs; 18.1g protein.