Ruth at Once About a Feast is running Presto Pasta Night a weekly event. I thought this was perfect.
Huey on Food TV came up with this idea. I thought it was brilliant.
Our staff had all been working very hard on some concerts we were
filming...a healthy lunch was required...something other than the usual burgers.
This dish is so good for a crowd. Simple and relatively quick.
It got the thumbs up from all of them.
By the way the photo from the trusty phone was taken just before I delivered the lunch.
Don’t be alarmed this amount is not for 2 people…
We are greedy but not that greedy.
For the crowd I used canned tuna (in olive oil)
but for 2 people buy a nice piece of fresh tuna.
So for 2 people these amounts will suffice.
100 gms penne cooked to manufacturers instructions
200 gm piece of fresh tuna
6 small potatoes par boiled 3-4 minutes
12 green beans topped and tailed
1 red onion peeled halved and thick sliced
4 anchovies
3-4 cloves of garlic in skin just bang with heavy knife
Extra virgin olive oil
Sea salt, freshly ground black pepper
White balsamic vinegar you can use white wine vinegar or lemon juice
but I love this product for dressings
8-10 cherry tomatoes halved
6-8 black olives
3 eggs hardboiled, shelled and halved
Handful parsley chopped
Parmesan cheese finely grated
Heat your roasting pan on top of the stove and slosh in 2-3 tbs extra virgin olive oil
Place tuna and turn over…isolate to one end of the pan.
Add potatoes, beans, onion, anchovies, garlic,
Season everything with sea salt & pepper, then toss the vege around till
all covered in the oil.
Let them get started for about a minute on the element,
then transfer to a 200◦ oven.
Roast 8-10 minutes.
Remove tuna and throw in tomatoes.
Break up the tuna into bite size pieces
Back into the oven about 5 minutes.
Remove and drizzle on some more oil…
and sprinkle over about 1 -2 tbs white balsamic vinegar
Meanwhile cook the pasta.
Grab a bowl and place the pasta, tuna and vege, gently toss (you don’t want to break up the tuna), and invert onto a serving plate.
Garnish with the black olives, eggs, parsley and finish off with grated parmesan cheese.