The “holy grail” of recipe development is creating something that is easy to make, easy on the budget, can be made in 30 minutes, and is drop dead delicious.
It’s a goal to strive for, and hard to reach. But this Mediterranean tuna pasta? Wow. I keep making it and eating it, making it and eating it. Today I only got to make it, because my sweetheart and a friend came over and ate the whole batch!
Think Nicoise salad meets tuna casserole and you’ll be somewhere in the ballpark of this recipe. Canned tuna is tossed with chopped tomatoes, olives, red onions, capers, parsley, olive oil and lemon juice, and then tossed again with hot fusilli pasta and shredded Mozzarella cheese.
The hot pasta melts the cheese into the tuna mixture. Make it ahead if you wish; if you do, warm it in the microwave before serving.