Type what you have

Ingredients

• ✓ oil-cured black olive
• fusilli pasta
• olive oil
• shallot
• sun dried tomato
• oil
• caper
• tuna
• pecorino romano cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, heat olive oil in a skillet and saute shallot until soft and translucent, 3 to 5 minutes. Add olives, chopped tomatoes, and capers. Mix well and remove from heat.
3. 3 Drain pasta, add to the skillet, and toss to coat. Mix in tuna in chunks. Top with Romano cheese and serve.

By Buckwheat Queen

Ingredients

• ✓ oil-cured black olive
• egg
• olive oil
• black pepper
• salt
• cilantro
• carrot
• lemon zest
• lemon
• green chile pepper
• green bell pepper
• red onion
• roma tomato
• garlic
• lentil
• salt
• water

Instructions

1. 1 Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well.
2. 2 Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro.
3. 3 Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
4. 4 Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.

By TUNISIANSWIFE