The Tri-City Herald's Food & Wine section Sept. 22 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Penne Salad With Three Herbs, Capers And Tuna
Preparation time: 20 minutes
Cooking time: 12 minutes
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Chilling time: 1 hour
Yield: 4 servings
1 can (6 ounces) olive oil-packed tuna, drained
1 1/2 teaspoons salt
1/2 pound penne pasta
2 tablespoons each: fresh lemon juice, extra-virgin olive oil
1/2 teaspoon freshly ground pepper
1/4 cup chopped, fresh, each: flat-leaf parsley, basil, cilantro
2 teaspoons capers, rinsed, drained
Place tuna in small bowl; break into flakes using fork. Set aside. Heat large pot filled with water to boil. Add penne and 1 teaspoon of the salt; cook until al dente, about 12 minutes. Drain; transfer to large serving bowl. Add lemon juice, olive oil, remaining 1/2 teaspoon salt and pepper; toss to coat.
Add tuna, parsley, basil, cilantro and capers; mix gently. Taste and adjust seasoning. Cover; refrigerate to chill, about 1 hour. Serve at room temperature.
Nutrition information per serving: 335 calories, 31% calories from fat, 11 g fat, 1.7 g saturated fat, 8 mg cholesterol, 1,080 mg sodium, 38 g carbohydrate, 19 g protein, 2.1 g fiber.
Adapted from: Olives, Anchovies and Capers by Georgeanne Brennan.