Home » Italian Cooking » Cellentani Pasta Salad with Tuna and Peppers Recipe

Cellentani Pasta Salad with Tuna and Peppers Recipe

Cellentani Pasta Salad with Tuna and Peppers Recipe

Cellentani Pasta Salad with Tuna and Peppers Recipe

(insalata di cellentani con tonno e peperoni)

Preparation time : 45 minutes + 8 minutes cooking time

Ingredients for 4 servings

  • cellentani pasta 12 oz (350 g)
  • fresh tuna 101/2 oz (300 g)
  • extra-virgin olive oil 2/3 cup (150 ml)
  • red bell peppers 1/2 lb (250 g) about 2 medium
  • yellow bell peppers 1/2 lb (250 g) about 2 medium
  • capers about 4 tbsp + 2 tsp (40 g)
  • minced parsley 1 tsp (0.5 g)
  • garlic 1 clove sliced thin
  • fresh thyme 2 sprigs
  • salt and pepper to taste

Method :

  1. Remove the skin and any bones from the tuna. Let it marinate with one of the thyme sprigs and a bit of olive oil for 15 minutes. Grill it on a flat griddle, seasoning lightly with salt and pepper. Let it cool a bit and slice it against the grain into pieces about 1/8 inch (3-4 mm) thick.
  2. Boil the pasta in salted water. When it’s al dente, strain it and quickly run cold water over it to cool it off. Strain it again, very thoroughly. Transfer it to a large bowl and mix in a bit of olive oil so it doesn’t stick together.
  3. Wash the peppers and bake them in a preheated oven at 350° F (180° C) for about 20 minutes. Peel them, remove the seeds, and cut them into diamonds. Flavor them with the garlic (thinly sliced), thyme (stripped from the stem), and a drizzle of olive oil. Purée the capers with the oil.
  4. In a large bowl combine the pasta with the peppers and a teaspoon of minced parsley. If necessary, add a bit of olive oil and a pinch of salt and pepper. Distribute it among the serving plates and top each one with a slice of tuna. Finish with a drizzle of caper oil.