Pasta with Tuna Salsa Cruda

Prep Time: 15 min

Inactive Time: 2 min

Cook Time: 8 min

Total Time: 25 min

Servings: 6


  • 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 and freshly ground pepper
  • 1 lb small pasta shells


    • In large bowl, combine tuna, artichoke hearts, olive oil, olives, parsley, basil, capers, lemon juice and zest, and salt and pepper to taste; refrigerate until ready to use.
    • Cook pasta in large pot of boiling salted water according to package directions; drain well. Add to bowl with tuna mixture; toss to coat well. Serve immediately.


    Recipe provided by Chef Joseph Ciminera