An easy pasta salad from James Peterson. "The only somewhat laborious part of this dish is cutting the tomatoes in half, but if you don't, the sauce won't cling to them and they'll burst in your mouth in a way that dilutes the vinaigrette. Be sure to buy olives that have been already pitted. The tuna is used raw, but it is partially cooked by the heat of the pasta. When shopping, be sure to tell your fishmonger that you'll be serving the tuna a little on the raw side."
4 cups baby arugula (optional)
1 pint cherry tomatoes
1 lb. fusilli (spirals)
2/3 cup pitted black olives, not out of a can
1 lb. fresh tuna, cut into 1/2" dice
4 tbsp extra-virgin olive oil
3 tbsp wine vinegar
Step 1: Wash the arugula and spin dry. Chop very coarsely. Halve the cherry tomatoes.
Step 2: Bring a large pot of salted water to a boil. Add the fusilli and cook according to the package directions, until soft, with the slightest resistance to the tooth. Drain in a colander.
Step 3: Transfer the pasta to a bowl. Add the arugula, tomatoes, olives, tuna, olive oil and vinegar. Toss. Serve hot or cold — let cool at room temperature and refrigerate for 30 minutes.
See more recipes from James Peterson.
Reprinted with permission from James Peterson's Kitchen Simple (2011 Ten Speed Press).