- Yield: 4 Servings
- 7 oz/200 g dried fusilli
- 1 red bell pepper, seeded and quartered
- 1 red onion, sliced
- 4 tomatoes, sliced
- 7 oz/200 g canned tuna in brine, drained and flaked
For the Dressing
- 6 tbsp basil-flavored oil or extra-virgin olive oil
- 3 tbsp white wine vinegar
- 1 tbsp lime juice
- 1 tsp mustard
- 1 tsp honey
- 4 tbsp chopped fresh basil, plus extra sprigs to garnish
How to Make It
- Bring a large pan of lightly salted water to a boil. Add the pasta, return to a boil, and cook for 8–10 minutes until tender but still firm to the bite.
- Meanwhile, put the bell pepper quarters under a preheated hot broiler and cook for 10–12 minutes until the skins begin to blacken. Transfer to a plastic bag, seal, and set aside.
- Remove the pasta from the heat, drain, and set aside to cool. Remove the bell pepper quarters from the bag and peel off the skins. Slice the bell pepper into strips.
- To make the dressing, put all the dressing ingredients in a large bowl and stir together well. Add the pasta, bell pepper strips, onion, tomatoes, and tuna. Toss together gently, then divide among serving bowls. Garnish with basil sprigs and serve.