Tuna and Tomato Salad recipe

This is a fresh and appetizing summer salad that would be great served on a buffet or for a light lunch. Serves 2 as lunch.

Ingredients:

• 2 cans oil packed tuna*
• 1 pint cherry tomatoes, cut in half
• 2 cups cooked penne pasta
• 1/4 cup chopped basil
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• salt and pepper, to taste

Directions:

1. Combine the tuna with the oil from the can with all the other ingredients in a medium bowl, stir to mix together. Add salt and pepper to taste. Serve cold.

The oil packed tuna has the best flavor. Also the better the quality, the better the taste. Try and find yellowfin tuna instead of albacore.

Author: Rachael Daylong.

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