6 oz PIENO Rotini
1 red pepper
1 tbsp of vegetable oil
4 oz tuna loin conserved in olive oil
3 oz de cooked green peas (optional)
2 oz sliced black olives
2 oz thinly sliced celery
1.5 oz thinly sliced chives
2 tbsp lemon juice
4 ½ tbsp of mayo (avocado oil mayo)
2 tbsp of mustard
2 tbsp of olive oil
1 teaspoon of salt
¼ teaspoon black pepper
1 tbsp thinly sliced parsley
Rub red pepper with vegetable oil. Cook in pan until skin turns dark. Remove from heat and let stand for 10 minutes.
Peel skin of red pepper, soaking in water. Cut in cubes, remove seeds.
In a bowl, place cooked pasta* tuna (in preferred cut), green peas, black olives, celery and chives. Add roasted red pepper. Add lemon juice, mayo, mustard, olive oil, salt, black pepper, parsley and mix carefully.
* immerse pasta in ice after draining, move pasta around with hands to help cool down. Drain again.
Serve individually. Enjoy.
PIENO pasta cooks in 3 minutes for a wholesome, al dente bite. Cook to 4 minutes for a softer, classic bite.