Tuna pasta with a unique sauce made of char-grilled sweet red peppers, nuts, cheese and olive oil.

Century Tuna with Roasted Red Pepper Pesto Pasta


1/4 kg (3 to 4 pieces) red bell peppers, halved and deseeded
1/4 cup olive oil
1 tablespoon crushed garlic
2 tablespoons coarsely chopped walnuts
2 tablespoons grated Parmesan cheese
3/4 teaspoon salt
1 – 184 grams Century Tuna Chunks Spanish Style
1/4 cup chopped onions
1/4 cup sliced black olives,
1 teaspoon dried basil leaves (2 tablespoons chopped if fresh)
500 grams cooked spaghetti (from 250 uncooked noodles)
1/4 teaspoon freshly ground pepper


Char peppers using a long-handled fork over an open flame or on a rack set over an electric burner, 4 to 6 minutes or until skins are blackened. You may also broil in an oven for 15 to 20 minutes turning them every 5 minutes, or until skins are blistered and charred. Cool peppers then peel off skins. In a food processor, put roasted peppers, olive oil, garlic, walnuts, Parmesan cheese and salt. Blend until smooth and creamy. Heat tuna with its oil in a large skillet. Add onions, olives and basil. Sauté until aromatic. Add pesto and simmer until heated through. Add cooked spaghetti and toss to coat noodles well. Season with freshly ground pepper. Remove from heat then serve immediately with more Parmesan cheese on top, if liked.

Makes 3 to 4 servings.

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