Reggae bow-tie pasta salad with tuna and sardine, topped with toasted pumpkin seeds and finished with a squeeze of lime
This dish came about out of spontaneity and pure hunger. I called up a friend to find out what was for dinner, and this was the end result. I must say that I wasn’t initially fond of the idea of sardine, but to our delight that was no longer a problem, thanks to the addition of lime juice (and possibly the loads of herbs) at the end.
A colourful, tasty, quick-and-easy, dish with simple ingredients found in your everyday pantry. Eat up!
1 ½ cups whole wheat bow-tie pasta 1 tin tuna. drained 1 tin sardine, drained ½ cup diced green bell pepper ½ cup finely cubed carrot, lightly blanched to tenderize ½ cup diced onion 1 can (about 15 ounces) sweet corn, drained and rinsed 2 tablespoons finely chopped scallion 2 cloves garlic, minced ½ cup sliced cucumber ¼ teaspoon each dried basil, parsley, & rosemary 2 tablespoons lime juice 3 tablespoons extra virgin olive oil ½ teaspoon salt ⅛ teaspoon ground black pepper, or to taste ¼ cup pumpkin seeds, shelled, toasted
Cook pasta in salted boiling water according to package directions; drain & add 1 tbsp. olive & mix to coat.
Meanwhile, in a sauté pan, sauté onion, bell pepper, garlic, carrot, corn for 1 ½ minutes, then add drained tuna and sardine and cook an additional minute. Add drained pasta and stir to combine. Add dried herbs, remaining olive oil and S&P to taste. Top with toasted pumpkin seeds and lime juice. Serve warm or chilled.
Serves 4 (if you’re not too greedy).