500g packet penne pasta
½ kilo fresh tuna I used yellow fin, albacore, blue fin will work well in this recipe too.
1 Tbsp lemon juice
1 cup fresh arugula, torn
½ cup red cherry tomatoes, halved
½ cup yellow cherry tomatoes, halved
3 Tbsp fresh flat leaf parsley, chopped
3 Tbsp fresh basil, chopped
¾ cup cottage cheese
1/3 cup shaved Parmesan cheese
Red Wine Vinaigrette
½ cup olive oil
3 tsp Dijon mustard
6 tsp red wine vinegar
1. Cook the penne pasta in salted boiling water for 10-12 minutes until al dente (tender)
2. Heat a medium frying pan on high heat with 1 tsp olive oil. Cook the tuna steaks until well done approximately 5 minutes. Season with salt and pepper then drizzle over the lemon juice. Break into chunks
3. To make the vinaigrette, in a small bowl whisk the olive oil, Dijon mustard and red wine vinegar together.
4. In a large bowl, combine the penne pasta, cottage cheese and Parmesan cheese, cherry tomatoes, herbs, arugula and tuna chunks. Drizzle in the red wine vinaigrette and gently combine. ENJOY!