Fusilli with Cherry Tomatoes and Fresh Tuna

 Kitchen Simple

Reprinted with permission from Kitchen Simple: Essential Recipes for Everyday Cooking by James Peterson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.

Fusilli with Cherry Tomatoes and Fresh Tuna

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    4 cups baby arugula (optional) 2/3 cup pitted black olives, not out of a can
    1 pint cherry tomatoes 1 lb fresh tuna, cut into 1/2-inch dice
    Salt 4 Tbs extra virgin olive oil
    1 lb fusilli (spirals) 3 Tbs wine vinegar


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    • 1

       Wash the arugula and spin dry. Chop very coarsely. Halve the cherry tomatoes.

    • 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.

    • 3

      Transfer the pasta to a bowl. Add the tomatoes, olives, tuna, olive oil, and vinegar. Toss. Serve hot or cold-- let cool at room temperature and refrigerate for 30 minutes.

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