|
LEMON
TUNA AND FARFALLE SALAD
As
an alternative to canned tuna, finely chopped
fresh tuna can be used if you marinate it
in the tapenade mixture overnight, but be
aware that the fish is raw.
375
g farfalle
1/4 cup olive tapenade
1 teaspoon finely grated lemon rind
3/4 cup lemon juice
1/2 cup extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon sugar
1 teaspoon salt
425 g can tuna in oil, drained, flaked
1 large green cucumber, seeded, chopped
finely
4 trimmed celery sticks, sliced thinly
4 green onions, sliced thinly
2 red Thai chilies, seeded, chopped finely
1/3 cup finely chopped fresh mint leaves
|
 |
Cook
pasta in large pan of boiling water, uncovered,
until just tender; drain. Rinse under cold water;
drain.
Stir
tapenade with rind, juice, oil, vinegar, sugar
and salt in small bowl; mix well to combine.
Gently
toss pasta and tapenade mixture in large bowl
with tuna, cucumber, celery, onion, chili and
mint.
Serves
4.
TIP:
Tapenade, a paste of puréed olives, is
available from delicatessens. Make the tapenade
mixture the day before required to allow the flavours
to blend.
[Salads:
Simple, Fast and Fresh, The
Autralian Women's Weekly Cookbooks]
|
