Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Tuna and red onion crostini are a favored snack at Florentine wine bars. The combination is tossed here with pasta shells. Look for tuna that's vacuum-sealed in bags - it's firmer than canned tuna and doesn't require draining.
Ingredients[]
- 8 ounces uncooked medium seashell pasta (about 3 cups)
- 1/2 cups chopped red onion
- 1/4 cup thinly sliced fresh basil
- 2 tablespoons capers
- 2 tablespoons extra virgin olive oil
- 2 teaspoons grated lemon rind
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 (7-ounce) bags white albacore tuna in water
Directions[]
- Cook pasta according to package directions, omitting salt and fat.
- Drain pasta in a colander over a bowl, reserving 2 tablespoons cooking liquid.
- Return pasta to pan.
- Add reserved cooking liquid, onion, and remaining ingredients; toss well.
Yield: 4 servings (serving size: 1 1/2 cups)