Tomatoes with tuna


  • 1.1/2 cups penne pasta
  • 6-8 tomatoes, halved
  • 165g can tuna, drained
  • 2 red or yellow capsicums, roasted
  • 1/4 cup herb vinaigrette – OR (if you’re making your own:
  • 2 Tbsp oil
  • 2 Tbsp white vinegar
  • 3 Tbsp finely chopped fresh herbs, e. g. Italian parsley or chives
  • 1 tsp sugar
  • Freshly ground black pepper

To roast capsicums, halve and de-seed your capsicums. Grill, skin side up, until the skin blisters and blackens. Cover with a paper towel while they cool. Slip the skin off.


  • Cook the pasta according to the manufacturers instructions.
  • Drain.
  • Arrange the pasta, tomatoes and capsicums on a platter.
  • If you are making your own dressing blend oil, vinegar, herbs and sugar together.
  • Drizzle the dressing over the salad.
  • Serves 4

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