Ingredients:
Grilled Veggies:
½ cup olive oil
2 tablespoons Dijon mustard
2 tablespoons lime juice
2 teaspoons chopped garlic
1 teaspoon Italian seasoning, rubbed
2 teaspoons salt
1 teaspoon coarsely ground pepper
1 stalk leek, split
1 cup assorted bell peppers (green, red, yellow), split
Portobello mushrooms, stemmed
1 cup sliced zucchini
Pasta:
400 grams flat noodle pasta (fettuccine or linguine)
2 tablespoons olive oil
1 tablespoon sliced garlic
2 – 184 grams Century Tuna Chunks in Vegetable Oil, drained
grated Parmesan cheese
Procedure:
Whisk together olive oil, mustard, juice of lime, garlic, Italian seasoning, salt and pepper. Pour over vegetables and toss to coat well. Let stand for 20 minutes to marinate. Drain, reserving the marinade. Grill vegetables until fully cooked and tender. Set aside, keeping it warm.
Cook pasta as directed in the package. Meanwhile, heat olive oil in a pan and sauté garlic until aromatic. Add reserved marinade and cooked pasta. Cook until heated through. Toss in tuna and grilled vegetables then transfer to a platter. Top with grated Parmesan cheese.
