Castella Imports

Penne Salad with Three Herbs, Capers and Tuna


1 can  Olive oil packed tuna  
1 1/2 tsp Salt  
1/2 lb Penne  
2 tbsp Castella Lemon Juice
2 tbsp Aegean Extra Virgin Olive Oil
1/2 tsp Castella Ground Black Pepper
2 tsp Castella Capers - rinsed and drained  
1/4 cup Chopped Fresh flat leaf parsley  
1/4 cup Chopped fresh basil  
1/4 cup Chopped fresh cilantro    


  1. Drain the tuna of as much of its oil as possible. Put it in a bowl and using a fork, break it into flakes. Set aside.  
  2. Bring a large pot filled with water to a boil. Add 1 tsp of the salt and the penne, stir well, and cook until al dente, 10-12 minutes. The timing will depend on the type of pasta. Drain well.  
  3. In a bowl, combine the still-hot penne, lemon juice, olive oil, the remaining 1/2 tsp salt and the pepper and mix well.  
  4. To serve, transfer the salad to a serving bowl or divide among individual plates. Serve at room temperature.        
Courtesy of: Olives, Anchovies, and Capers by Georgeanne Brennan