12 oz jar of roasted red peppers, drained & diced*
3 Tbsp toasted pine nuts*
3 Tbsp good EVOO*
1 small red onion, diced
2 cups cherry tomatoes, halved
7.8 oz oil-packed tuna jar, drained*
Sea salt and fresh ground pepper*
*Available at ATI
Add olive oil to large skillet and cook onions over medium heat until soft, about 5 minutes. Add the red peppers and tomatoes, cook until the tomatoes are softened, about 3 minutes. Transfer to a serving bowl and let cool to room temperature. Add the tuna and pine nuts, gently toss and season with sea salt and pepper. Serve with toasted bread, on a bed of greens, or tossed with pasta. One of our favorite light summermeals along with a bottle of Caldaro Pinot Nero*.
