Insalata di Pasta con Tonno: Pasta Salad with Tuna

Recipe courtesy David Rocco
Show: David Rocco's Dolce Vita Episode: Weekend in Chianti
TOTAL TIME: 40 min
Prep: 25 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

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Directions

While the pasta is cooking in salted boiling water, prepare the salad by adding the cherry tomatoes, arugula, bocconcini, and basil leaves to a large salad bowl.

Heat the olive oil in a hot skillet and pan-sear the tuna, leaving the middle of the filet as pink as possible. Let the tuna cool before cutting it into slices.

Once the pasta is al dente, drain all the water and rinse the farfalle with cold water. This will help stop the cooking process and it will keep the pasta firm.

Mix the cooked pasta together with the other ingredients, and season with salt and a drizzle of olive oil.

SERVINGS: 4 (MAIN)
Calories: 504
Total Fat: 24 grams
Saturated Fat: 7 grams
Protein: 26 grams
Total carbohydrates: 45 grams
Sugar: 4 grams
Fiber: 3 grams
Cholesterol: 44 milligrams
Sodium: 192 milligrams

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  • on June 13, 2011

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    Simply great and easy to make. I added a few calamata olives (just because I love them on salad!) and it added a little more color and flavor. It's a light yet hearty dish that leaves you feeling very satisfied. I served it for a few friends and they really enjoyed it. I like it so much that I've made it a few times for my husband and I for dinner.

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