Pasta with Tuna Salsa Cruda
Pasta with Tuna Salsa Cruda - Filippo Berio - The First & Last Name in Olive Oil
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Ingredients
- 12 oz fresh tuna steak, cooked and flaked
- 8 oz marinated artichoke hearts
- 1/2 cup Filippo Berio Extra Virgin Olive Oil
- 1/2 cup green olives, pitted and chopped
- 1/2 cup chopped Italian parsley
- 1/4 cup sliced fresh basil
- 1/4 cup capers, drained
- Juice and zest from 1 lemon
- Kosher salt
- freshly ground pepper
- 1 lb small pasta shells
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