Pasta with Tuna Salsa Cruda

Pasta with Tuna Salsa Cruda

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SERVES: 6

PREPARATION TIME: 15 min

COOKING TIME: 10-15 minutes

Ingredient

  • 12 oz fresh tuna steak, cooked and flaked
  • 8 oz marinated artichoke hearts
  • 1/2 cup Filippo Berio Extra Virgin Olive Oil
  • 1/2 cup green olives, pitted and chopped
  • 1/2 cup chopped Italian parsley
  • 1/4 cup sliced fresh basil
  • 1/4 cup capers, drained
  • Juice and zest from 1 lemon
  • Kosher salt and freshly ground pepper
  • 1 lb small pasta shells

Method

  1. In large bowl, combine tuna, artichoke hearts, olive oil, olives, parsley, basil, capers, lemon juice and zest, and salt and pepper to taste; refrigerate until ready to use.
  2. Cook pasta in large pot of boiling salted water according to package directions; drain well. Add to bowl with tuna mixture; toss to coat well. Serve immediately.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.

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