colleenmomof2
Well-known member
Very tasty! Needs more olive oil and salt in my adaptation - we added the salt at the table. Served it warm over lettuce for a chopped salad. Ina's original recipe using couscous is copied below and at link. Colleen
Olive Oil Tuna Pasta Salad (adapted from Ina Garten's recipe below)
6 ounces (~2 cups) Tri-color fusilli pasta
1 (5-ounce) can tuna packed in oil, drained and flaked
1/2 tsp grated lemon zest (from 1 lemon)
2 TBS freshly squeezed lemon juice
3 TBS olive oil
4 tsp capers, drained
4 TBS pitted, oil-cured black olives, coarsely chopped (1 1/2 ounces)
1/4 cup jarred roasted red peppers, medium-diced (4 ounces)
1 teaspoons minced garlic (2 cloves)
1 cup drained, rinsed Great Northern beans (opt)
Kosher salt and freshly ground black pepper
1 cup chopped scallions (6-8 scallions)
1/4 cup julienned fresh basil leaves, lightly packed
Juice of 1/2 lemon
Bring water to a boil in a medium-size saucepan. Salt to taste like the ocean. Add the pasta, stir well and reduce the heat to low. Cover the pot and simmer for 12 to 15 minutes, until the pasta is just tender. Drain in a colander.
Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1/2 tsp salt, and 1/2 teaspoon black pepper in a large bowl. Pour the hot pasta into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1/4 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature.
Original recipe:
Ina Garten's Israeli Couscous and Tuna Salad
2 cups Israeli couscous (10 to 12 ounces)
2 (7-ounce) cans or jars Italian tuna, drained and flaked
2 teaspoons grated lemon zest (2 lemons)
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
3 tablespoons capers, drained
1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces)
1/2 cup jarred roasted red peppers, medium-diced (4 ounces)
2 teaspoons minced garlic (2 cloves)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup chopped scallions (6-8 scallions)
1/4 cup julienned fresh basil leaves, lightly packed
Juice of 1/2 lemon
Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.
Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature.
https://www.foodnetwork.com/recipes/ina-garten/israeli-couscous-and-tuna-salad-recipe-3381642
Olive Oil Tuna Pasta Salad (adapted from Ina Garten's recipe below)
6 ounces (~2 cups) Tri-color fusilli pasta
1 (5-ounce) can tuna packed in oil, drained and flaked
1/2 tsp grated lemon zest (from 1 lemon)
2 TBS freshly squeezed lemon juice
3 TBS olive oil
4 tsp capers, drained
4 TBS pitted, oil-cured black olives, coarsely chopped (1 1/2 ounces)
1/4 cup jarred roasted red peppers, medium-diced (4 ounces)
1 teaspoons minced garlic (2 cloves)
1 cup drained, rinsed Great Northern beans (opt)
Kosher salt and freshly ground black pepper
1 cup chopped scallions (6-8 scallions)
1/4 cup julienned fresh basil leaves, lightly packed
Juice of 1/2 lemon
Bring water to a boil in a medium-size saucepan. Salt to taste like the ocean. Add the pasta, stir well and reduce the heat to low. Cover the pot and simmer for 12 to 15 minutes, until the pasta is just tender. Drain in a colander.
Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1/2 tsp salt, and 1/2 teaspoon black pepper in a large bowl. Pour the hot pasta into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1/4 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature.
Original recipe:
Ina Garten's Israeli Couscous and Tuna Salad
2 cups Israeli couscous (10 to 12 ounces)
2 (7-ounce) cans or jars Italian tuna, drained and flaked
2 teaspoons grated lemon zest (2 lemons)
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
3 tablespoons capers, drained
1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces)
1/2 cup jarred roasted red peppers, medium-diced (4 ounces)
2 teaspoons minced garlic (2 cloves)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup chopped scallions (6-8 scallions)
1/4 cup julienned fresh basil leaves, lightly packed
Juice of 1/2 lemon
Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.
Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature.
https://www.foodnetwork.com/recipes/ina-garten/israeli-couscous-and-tuna-salad-recipe-3381642