TOSSED PASTA WITH TUNA, THE RICHNESS AND FLAVOR WILL MAKE THIS A WONDERFUL SALAD. ENJOY DAN

TUNA SALAD WITH PENNE by CHEF DAN


Serves 4



INGREDIENTS:



4 quarts of water

2 teaspoons salt

6 ounces uncooked penne

1 bell pepper

1 romaine heart, chopped

4 scallions, thinly sliced

2 tablespoons rice vinegar

1 tablespoon capers, drained

1 tablespoon olive oil

1 (7oz) Kirkland brand solid white albacore tuna, drained and flaked



DIRECTIONS:



1. On a gas range place bell pepper through a metal rod and place it on the flame, roast 7 minutes all sides, until blackened.

2. Place in plastic bag until cool.

3. Remove and scrape off black skin. Do not use water.

4. Bring 4 quarts of water and 1-1/2 teaspoons salt to a boil in a pot.

5. Cook pasta according to package directions.

6. Drain, do not rinse.

7. Combine bell pepper, pasta, 1/2 teaspoon salt, romaine, and remaining ingredients in a large bowl.

8. Toss well to coat.



ENJOY DAN: hallelujah