Chef's Quick Tip: Summer tuna dish

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
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.