Lumache with Flaked Fish
- For the pasta salad
- 6 cups Elbow macaroni
- 1 head Broccoli (prepared into florets)
- 1 cup roasted Red pepper (in vinegar)
- 2 cups canned Tuna steak (in brine)
- 3 scallions (finely sliced)
- 2 Tbsps Dill (chopped)
- freshly ground peppers
For the pasta salad: Cook the pasta in a large saucepan of salted, boiling water until 'al dente; ' 8 - 10 minutes.
For the dressing: As the pasta cooks, whisk together the yoghurt, apple cider vinegar, mustard, garlic, and seasoning in a large mixing bowl. Set to one side.
Add the broccoli to the pasta after 5 minutes of cooking. Drain the pasta and broccoli when ready, and refresh in iced water.
Drain the pasta and broccoli again and pat dry. Add them to the large mixing bowl with the dressing, and stir in the peppers, tuna, and seasoning to taste.
Spoon into bowls and top with chopped dill before serving.