1/4 lb Penne Rigate cooked al dente
1 small can solid white albacore in water
Head broccoli
Green Peas
Sweet grape tomatoes (sliced into 3rd length-wise)
Red onion thinly sliced (like so ╰ ╯)
Dollop mayo
Crushed garlic
Fresh mint
Fresh Tarragon
Salt and pepper
Cook Penne in boiling water. Add a little olive oil and salt before placing pasta in water to season and prevent from sticking. Whilst pasta is cooking, get a large serving bowl. Throw in the tuna (including the water), onions and mayo.
After the pasta has been boiling for about 6 minutes quickly (as in 10 seconds) blanche the broccoli in the water (best done by dipping a metal colander into the boiling pasta water - the water is already seasoned and the veggies will take on the flavor.) Then toss the broccoli and peas into a skillet with olive oil and crushed garlic in it and add a spot of the starch water from the pasta pan. Cook for 30 seconds to barely a minute or until the green of the peas and broccoli is very vibrant. Any longer and both vegetables will become soft. You want them to both be almost raw. Then throw them into the serving bowl with the other ingredients.
When the pasta is cooked al dente drain it and throw it in the serving bowl with the other ingredients. Stir everything together. Finally, rip the mint and the tarragon into pieces directly onto the salad. Grind some fresh, black pepper and give a final mix.
This dish is best served immediately. A little warm. You can refrigerate it, but it is most delicious when there is a creamy sauce at the bottom. Cooling it can make it a little thicker. It'll still taste great but all the flavors come out best with the slight warmth.
It is also not a portable dish so I wouldn't recommend it for pot luck. I know this 'coz I tried... and it was lame!
Enjoy!
Recipe ©Angela Dee 2010
Photo ©Angela Dee 2010
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