Tuna & roasted pepper pasta salad

Name: Tuna & roasted pepper pasta salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 2 red peppers; 150 g casarecce pasta; 2 tbsp extra virgin olive oil; 1 tbsp sherry vinegar; 70 g pitted black olives, halved; 1 shallot, finely chopped; 25 g pack flat leaf parsley, roughly chopped; 110 g John West Tuna Steak Fridge Pot; 1 tbsp pine nuts, toasted

A quick and easy pasta dish. This dish works well both hot and cold, so it's great for leftovers and

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Serves2
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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Ingredients

2 red peppers
150g casarecce pasta
2 tbsp extra virgin olive oil
1 tbsp sherry vinegar
70g pitted black olives, halved
1 shallot, finely chopped
½ x 25g pack flat leaf parsley, roughly chopped
110g John West Tuna Steak Fridge Pot
1 tbsp pine nuts, toasted

Method

Preheat the grill to high. Halve the peppers lengthways then scoop out and discard the seeds. Place cut-side down on a foil-lined baking tray and grill for 8-10 minutes or until the skin is blackened. Tip the hot peppers into a mixing bowl and cover with a lid (such as a plate); set aside for 10 minutes to steam.
Meanwhile, boil the pasta in a pan of salted boiling water for 11 minutes, then drain.
Carefully remove and discard the skins from the peppers, then slice into strips. Return to the mixing bowl with any steaming juices. Stir in the oil, vinegar, olives, shallot and parsley. Tip in the hot pasta and toss everything together. Flake through the tuna steak and divide between plates, scattering over the pine nuts to serve.