Tuna pasta salad with black olive and roasted garlic tapenade
Ingredients
Metric
Imperial
- 250g of cherry tomatoes
- 1 bulb of garlic, cloves separated but unpeeled
- olive oil, for cooking
- 500g of pennoni, or penne
- 2 tbsp of capers
- 110g of tinned tuna, good quality
- 1 handful of basil leaves, sliced
- 1 handful of parsley, finely chopped
- 1 dash of lemon juice
- salt
Black olive and roasted garlic tapenade
- 300g of pitted Kalamata olives
- 4 anchovy fillets
- 50ml of olive oil
- 1 tbsp of red wine vinegar
- freshly ground black pepper
Method
Preheat the oven to 200ºC/180ºC fan
Place the tomatoes into a roasting tray with the garlic cloves. Drizzle with olive oil and place into the oven. Roast for 20-30 minutes, or until the tomatoes and garlic are soft
- 250g of cherry tomatoes
- 1 bulb of garlic, cloves separated but unpeeled
- olive oil, for cooking
Cook the pasta in boiling salted water until al dente, then drain
- 500g of pennoni, or penne
Combine all the ingredients for the tapenade in a small blender with the roasted garlic cloves (skins removed) and some black pepper and whizz to combine
- 300g of pitted Kalamata olives
- 4 anchovy fillets
- 50ml of olive oil
- 1 tbsp of red wine vinegar
- freshly ground black pepper
Once the pasta is cooked, combine with the tapenade, capers, cherry tomatoes, tuna, basil, parsley and lemon juice
- 2 tbsp of capers
- 110g of tinned tuna, good quality
- 1 handful of basil leaves, sliced
- 1 handful of parsley, finely chopped
- 1 dash of lemon juice
GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime!
Get in touch
Please sign in or register to send a comment to Great British Chefs.
