Chef's Quick Tip: Summer tuna dish
<p>News 12's Tina Redwine is joined by Chef Angelo from Sal e Pepe in Newtown to make a Mediterranean penne dish. </p>
•
Jul 19, 2018, 3:21 PM
•
Updated 2,356 days ago
Share:
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.
More from News 12
2:19
Storm Watch: Heavy rain & gusty winds may get in the way of New Year's Eve
Bridgeport man who worked with Jimmy Carter in Haiti calls 2-year experience 'lifechanging'
1:38
New laws coming to Connecticut in 2025
1:00
Optimum, MSG battle over fees to keep some sports programming on TV lineup
2:26
Community effort underway to help firefighter’s family after flames destroy Fairfield home
0:59
