Tomatoes and capsicums with tuna
A great flavour combination.
1½ cups penne pasta
6-8 small tomatoes, halved
1 x 185g can tuna in spring water, drained
2 red or yellow capsicums, deseeded, roasted and sliced into strips
2 Tbsp lite olive or canola oil
2 Tbsp white pepper
3 Tbsp finely chopped herbs, e.g. Italian parsley, mint or chives
1 tsp sugar
Cook pasta according to packet instructions. Drain.
Arrange pasta, tomatoes, tuna and capsicums on a serving dish.
Blend oil, vinegar, herbs and sugar together and drizzle over salad.
Variation: Use ½ cup commercial herb vinaigrette.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.6g|