Elbows with Tuna and Sun-Dried Tomatoes

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

Here’s a terrific dish to make when you know you won’t have time to cook the following night; it tastes wonderful served hot on the first night and served chilled, as a pasta salad, on the second night.

This is as much a cinch to make as it is a pleasure to eat. The tuna and carrots take on a special character when combined with the sunny taste of black olives and sun-dried tomatoes. This is also perfect for families with split tastes: grown-ups can enjoy the sophisticated flavor of