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TUNA AND BASIL PASTA SALAD WITH OVEN-ROAST TOMATOES
Fish: Tuna
Serves:
2
PREPARATION METHOD
Pre-heat the oven to 200ºC/180ºC fan/Gas 5
Cook the pasta for a minute or so less than the pack instructions, then drain and cool in cold water. Set aside
Arrange the tomato halves, cut-face upwards, onto a baking tray or roasting tin with the courgettes and whole smashed garlic clove. Drain the oil from the tins of tuna and drizzle over the tomatoes and courgettes. Roast for 20 minutes or until the tomatoes are softened and the courgettes are starting to brown. Discard the garlic and allow the vegetables to cool then place in a large bowl with the pasta
Whisk together the extra virgin olive oil and red wine vinegar and pour over the pasta salad. Season with black pepper and add the torn mozzarella and rocket leaves. Divide between two plates or bowls and scatter over the pine nuts, then top with the tuna fillets
- Ingredients
- 2 tins John West Salad Tuna Fillets with Basil
- 125g small pasta shapes
- 200g cherry tomatoes, halved
- 1 courgette, sliced
- 1 clove garlic, unpeeled and smashed
- pinch black pepper
- 2 tsp extra virgin olive oil
- large handful rocket leaves
- 1/2 ball mozzarella cheese, torn into small pieces
- 1 tbsp toasted pine nuts
- 2 tsp red wine vinegar
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