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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I adapted this recipe from a hot dish in The Little Noodle Cookbook by Patrica Stapley. I like it better cold. The original recipe called for water-packed chunk tuna, but I like to use tuna in olive oil. If you use olive oil packed tuna, you don't drain the can and you can omit 1 tbsp of olive oil from the recipe. Ingredients:
2 small lemons |
8 ounces spiral noodles |
3 tablespoons olive oil |
2 tablespoons capers |
12 kalamata olives, pitted and coarsely chopped |
2 tablespoons red onions, finely chopped |
1 garlic clove, minced |
1 (7 ounce) can tuna, drained (if packed in anything other than olive oil) |
2 tablespoons fresh parsley, chopped |
1/4 cup crumbled feta cheese (optional) |
1 hard-boiled egg, chopped (optional) |
salt and pepper |
Directions:
1. Cook pasta to al dente stage. Drain and reserve.
2. Mix juice of one lemon with olive oil, capers, olives, onion, garlic and tuna.
3. Mix pasta with tuna mixture.
4. Season with salt and pepper to taste.
5. If you are using the feta or hard cooked egg, sprinkle over pasta mixture.
6. Slice the other lemon into thin wedges and arrange around the sides of the pasta.
7. Sprinkle parsley on top to serve.
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