Culinary Insitute of New Orleans

Tuna with Spinach Linguine
Serves 4

3 tbsp. Olive Oil
1 cup Scallion Tops (sliced on bias)
4 Plum Tomatoes (seeded and diced)
1 Yellow Bell Pepper (sliced)
4 tbsp. Sun-dried Tomatoes (diced)
1 tsp. Garlic (minced)
8 oz. Spinach Linguine (cooked)
4 oz. Goat Cheese (crumbled)
1 cup Tuna (flaked)
1 tbsp. Basil (sliced)
1/2 Red Onion (sliced)
Salt and Pepper to taste

Heat olive oil over medium high heat in saute pan. Add bell peppers, plum tomatoes and onions. Season with salt and pepper. Cook for 2-3 minutes. Add garlic, sun-dried tomatoes and basil. Cook for 1-2 minutes more. Add pasta, tuna and goat cheese. Toss until ingredients are well combined and serve.