Fresh tuna salad
Wholemeal pasta, dry
300 g, penne
1 bunch(es), cut into 4cm lengths
2 medium, halved
Salted anchovies in oil, drained
6 medium, white, chopped (20g)
200 g, (or grape), halved
Pimento-stuffed green olives, drained
50 g, (¼ cup), halved lengthways
Roasted capsicum in oil
125 g, red and yellow, drained
Roasted capsicum, not in oil
½ cup(s), drained, red and yellow (125g)
1½ tbs, white
1 tbs, chopped
1 x 3 second spray(s)
- Cook penne in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and rinse under cold water. Drain and place in a large bowl.
- Meanwhile, boil, steam or microwave asparagus until just tender. Drain and rinse under cold water.
- Preheat a chargrill or barbecue over high heat. Lightly spray tuna with oil. Cook tuna for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Rest tuna for 2 minutes before using 2 forks to flake it into large chunks.
- Add asparagus, flaked tuna, eggs, anchovies, tomatoes, olives and capsicum to the pasta. Whisk vinegar, oil and mustard in a small bowl. Add dressing to salad and toss to combine. Serve salad sprinkled with chives.