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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Not sure why this is called Copenhagen, but I'll take it. Ingredients:
1 (6 1/2 ounce) can solid white tuna packed in water, drained |
1/2 cup frozen peas, thawed |
1/2 cup roasted red pepper, cut into strips |
1/3 cup olive oil |
1/3 cup blanched slivered almond, toasted |
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed |
1 tablespoon lemon juice |
6 ounces linguine |
2 tablespoons chopped parsley |
2 tablespoons grated parmesan cheese |
Directions:
1. Combine tuna, peas, roasted red pepper, olive oil, almonds, dill and lemon juice in large bowl; toss to combine thoroughly.
2. Cook pasta according to package directions. Drain thoroughly and toss in bowl with tuna mixture.
3. Toss with parsley. Divide pasta between serving plates and sprinkle with Parmesan cheese to serve.
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