Tuna Salad

Tuna loin+ Pepper + Green peas

INGREDIENTS

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

DIRECTIONS

1

Rub red pepper with vegetable oil. Cook in pan until skin turns dark. Remove from heat and let stand for 10 minutes.

2

Peel skin of red pepper, soaking in water. Cut in cubes, remove seeds.

3

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.

4

Serve individually. Enjoy.

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