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Title: Mediterranean Tuna Pasta
Categories: Seafood, Pasta, Vegetables, Cheese, Citrus
Yield: 4 servings

10 oz (2 cans)albacore tuna packed
- in olive oil), drained *
1 Tomato; cored, halved across
- squeezed of excess juice,
- chopped
1/4 c Pitted, kalamata olives;
- coarse chopped
1/4 c Chopped red onion
2 tb Chopped parsley
1 tb Capers; coarse chopped
2 ts Lemon juice
2 tb Extra virgin olive oil
1/2 ts Kosher salt
pn Fresh ground black pepper
3/4 lb Fusilli pasta; dry
1 c Grated Mozzarella cheese

* If you are using a good quality brand of canned tuna,
packed in good quality olive oil, there is no need to
drain. The oil is highly flavored. If you question the
quality of the olive oil, drain it, and add back the same
amount of your own good quality olive oil (about 2 Tbsp,
listed in the ingredients).

Put pasta water on to boil: Heat 2 quarts of salted water
(1 Tbsp kosher salt), to a boil. While heating the pasta
water, prep the ingredients.

Stir drained tuna with tomato, olives, onion, parsley,
capers, lemon juice, olive oil, salt, pepper: Place
drained tuna in a medium bowl. Stir with a fork to break
up the largest chunks of tuna. Add the tomato, olives, red
onion, parsley, capers, lemon juice, olive oil, salt and
pepper. Stir to combine.

Boil pasta until al dente: When the pasta water comes to a
boil, add the pasta and boil, uncovered, on a rolling boil
until al dente (cooked through, but still a little firm to
the bite). Reserve 1/4 cup of the pasta water.

Add pasta to tuna mixture, sprinkle with Mozz: Drain the
pasta and immediately add the pasta to the tuna mixture.

Sprinkle with the grated Mozzarella cheese and stir until
everything is well combined. If the pasta seems a little
dry, add some of the reserved pasta water and/or some more
olive oil.

Serve warm.

Yield: Serves 4

Recipe by Elise Bauer

RECIPE FROM: http://www.simplyrecipes.com

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