Penne, tuna and olive salad

Penne, tuna and olive salad

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Penne is the name for pen-nib shaped lengths of hollow pasta which are lovely in a salad because they take in the flavour of the dressing and other ingredients. Serve this economical main-course salad with crusty bread, red wine and fresh fruit for a complete Italian-style summer meal.

Ingredients

Quantity Ingredient
250g penne
1 large red or green pepper, cored, seeded and finely sliced
1 onion, finely sliced
4 tender sticks celery, finely sliced
15g parsley, finely chopped
10 black olives, halved and stoned
lettuce leaves
200g tinned tuna in oil, drained
2 ripe tomatoes, quartered
sprigs parsley or watercress, to garnish

Tarragon dressing

Quantity Ingredient
1 garlic clove, crushed
1/2 teaspoon salt
freshly ground black pepper
2 teaspoons dijon mustard
1 tablespoon wine vinegar
3 tablespoons olive oil
1 teaspoon fresh tarragon, chopped
or 1/4 teaspoon dried tarragon

Method

  1. Cook penne in boiling salted water until al dente, or tender but still firm. Drain and rinse under hot running water.
  2. To make dressing, place ingredients in a screwtop jar and shake until creamy and well blended. Place penne in a bowl, toss with dressing and leave to cool. Add pepper, onion, celery, parsley and olives and toss again. Line a serving bowl with lettuce leaves and pile salad in middle. Separate tuna into chunks and arrange on top of salad with tomato quarters. Garnish with sprigs of parsley or watercress and serve at room temperature.
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