Chef's Quick Tip: Summer tuna dish

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News 12's Tina Redwine is joined by Chef Angelo from Sal e Pepe in Newtown to make a Mediterranean penne dish.

Ingredients: For 2 people

½ lb. penne

12 oz can Albacore tuna drained and crumbled

¼ cup Extra Virgin Olive oil

¼ cup chopped parsley

¼ cup chopped fresh basil

1/3 cup chopped black olives

1/8 cup chopped peanuts or pine nuts

½ cup grated Parmesan cheese or Romano

1 chopped garlic clove

1/8 cup lemon juice

Pinch of salt and pepper

Instructions:

Mix all ingredients in a bowl. Best if refrigerated for a few hours to let flavors meld.

Cook penne separately drain and toss with sauce. Best served room temperature.

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