Where I live, the price of red and yellow bell peppers tends to follow that of silver, but occasionally I am able to catch them on sale at a reasonable price. I gorge myself on them fresh, always slice and put a few pounds into the freezer for a later date, and also usually roast and then freeze a few red bells to use. I try not to keep any food in my freezer longer than a month for fear of freezer burn, loss of taste, or mixing of tastes. For this colorful and healthy recipe, though, fresh peppers are a must. Also, be sure to use red onion. Another step you can take is to lightly toss your red onion in a little lime or lemon juice, too, as it neutralizes some of the heat and makes it more palatable, as well as the bit of juice that is added to this recipe.
Remember, folks, that tuna, while an inexpensive and high quality source of protein, is also a danger because of high mercury levels. You should treat it as just that--a treat--rather than a staple. I do not eat tuna more than once a month. Also, remember that tuna fishing is having a devastating impact on some species and local ecosystems. When you do choose to eat tuna, choose albacore. Canned tuna is often sold as “chunk white” or “chunk light." Chunk white is always albacore, although chunk light may refer to a number of species: bigeye, yellowfin, skipjack or tongol tuna. Skipjack is an okay alternative, but except for extremely rare sashimi treats, avoid yellowfin, bigeyed, and tongol. For more information on making healthy seafood choices, see Seafood Watch from the Monterey Aquarium.
Cook 2 cups of whole wheat pasta (elbow or bowtie noodles), rinse with cold water, strain and set aside
Chop 2-3 red bell peppers (yellow and orange are also okay--I like to use all three to make this an especially colorful dish)
1/2 cup of sliced olives, black or green (I prefer green in this dish, and you can use whole olives, just make sure they are pitted)
1 small RED onion, chopped fine
1 clove of garlic, chopped very fine
About 1 teaspoon of oregano or Italian seasoning (more to taste)
A pinch of salt
One or two turns of the peppermill
A can of drained albacore tuna
1 tablespoon of olive oil (or less)
Add this all together and toss. Serve cold.
That's all, folks!
Remember, folks, that tuna, while an inexpensive and high quality source of protein, is also a danger because of high mercury levels. You should treat it as just that--a treat--rather than a staple. I do not eat tuna more than once a month. Also, remember that tuna fishing is having a devastating impact on some species and local ecosystems. When you do choose to eat tuna, choose albacore. Canned tuna is often sold as “chunk white” or “chunk light." Chunk white is always albacore, although chunk light may refer to a number of species: bigeye, yellowfin, skipjack or tongol tuna. Skipjack is an okay alternative, but except for extremely rare sashimi treats, avoid yellowfin, bigeyed, and tongol. For more information on making healthy seafood choices, see Seafood Watch from the Monterey Aquarium.
Pasta Salad Recipe
Cook 2 cups of whole wheat pasta (elbow or bowtie noodles), rinse with cold water, strain and set aside
Chop 2-3 red bell peppers (yellow and orange are also okay--I like to use all three to make this an especially colorful dish)
1/2 cup of sliced olives, black or green (I prefer green in this dish, and you can use whole olives, just make sure they are pitted)
1 small RED onion, chopped fine
1 clove of garlic, chopped very fine
About 1 teaspoon of oregano or Italian seasoning (more to taste)
A pinch of salt
One or two turns of the peppermill
A can of drained albacore tuna
1 tablespoon of olive oil (or less)
Add this all together and toss. Serve cold.
That's all, folks!
Sounds yummie.
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