1 large can (12 ounces) tuna, drained and chunked
4 cups cooked and cooled whole grain penne pasta
1 pound (about 4) plum tomatoes, chopped
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
1 (4-ounce) can chopped ripe olives, drained
1-2 cloves garlic, minced
½ cup grated Parmigiano-Reggiano cheese
2 tablespoons capers, minced (optional)
¼ cup lemon juice
2 tablespoons red wine vinegar
⅓ cup extra virgin olive oil
1 teaspoon oregano or Italian seasoning
Salt and black pepper to taste
Recipe and photo courtesy of the National Fisheries Institute.
Links
[1] https://oldwayspt.org/grain/wheat