Tuna and Herby Fusilli Salad

160

Ingredients:

• Dried Fusilli Pasta – 200 gms
• Red Capsicum – 1, seeded and quartered
• Red Onion – 1, sliced
• Tomatoes – 4, sliced
• Canned Tuna in Brine – 200 gms, drained and flaked

For the Dressing:

• Extra Virgin Olive Oil – 6 tblsp
• White Wine Vinegar – 3 tblsp
• Lime Juice – 1 tblsp
• Mustard – 1 tblsp
• Honey – 1 tsp
• Fresh Basil – 4 tblsp, chopped plus extra sprigs for garnish

Method:

1. Bring a large pan of lightly salted water to a boil.
2. Add the pasta, return to a boil and cook for 8 to 10 minutes, until tender but still firm to the bite.
3. Put the capsicum quarters under a preheated hot broiler and cook for 10 to 12 minutes, until the skins begin to blacken.
4. Transfer to a plastic bag, seal and set aside.
5. Remove the pasta from the heat, drain and set aside to cool.
6. Remove the capsicum from the bag, and peel of the skins.
7. Slice it into strips.
8. To make the dressing, put all the dressing ingredients in a large bowl and stir together well.
9. Add the pasta, capsicum strips, onion, tomatoes and tuna.
10. Toss together gently.
11. Divide between serving bowls.
12. Garnish with basil sprigs and Serve.