Fam favorite!

Tuna penne with arugula, roasted red pepper, shallots, and capers. It's served cold, and it was perfect for our first mid-80° day of the year. It is the most requested meal in this house... and the quietest! Everyone is busy eating! lol I tried to cut corners once and use store bought roasted red peppers and it ruined the meal. Never again. That is the most time consuming part of this meal, and the rest is super easy! Half & core 2 red peppers, flatten them skin up on a foil lined cooking tray. Broil until skin is black (and I mean BLACK, approx 15-20 minutes) then move to a gallon ziplock bag and let steam themselves for 20-30 minutes. While the peppers are steaming, cook the penne al dente, thin slice one large shallot, rip/cut 1-2 cups of baby arugula, add your desired amount of capers (4-5 tablespoons?), drain and chunk 3-4 cans of (good) tuna in oil (I use Genova yellowfin). When peppers are done, peal the blacked skin off and dice the flesh. Add everything to a gigantic bowl and toss with 3 tablespoons of olive oil and 6 tablespoons of red wine vinegar. SO GOOD!