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1
For more flavor, use red garden vine-ripened tomatoes.
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2
If these are not available, diced canned tomatoes may be substituted.
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3
Do not choose under-ripe orange packaged varieties for this dish.
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4
Cook fettuccine according to package directions (al dente) - don't overcook.
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5
Toss with a few drops of extra virgin olive oil or possibly butter to coat and refrigeratein refrigerator for at least 1 hour (or possibly overnight).
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6
Hot the extra virgin olive oil in a skillet over low heat.
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7
Add in garlic, pine nuts, red pepper flakes and minced basil and cook for about 5 min, not allowing garlic to brown.
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8
Remove from heat and allow to cold.
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9
Combine mix from skillet with cool fettuccine in a large bowl.
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10
Stir in tuna, pimento, olives, parsley and wine vinegar.
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11
Season with salt and pepper, to taste.
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12
For each serving, select a large flat lettuce leaf (or possibly several, if needed) and arrange on dish with a few slices or possibly red, green or possibly yellow pepper (or possibly more than one color if you have them) and a few slices or possibly Tbsp.
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13
of tomato.
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14
This fresh and colorful dish is quick to prepare and a great choice for warm Summer nights.
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15
Portions of the recipe (the fettuccine) can be prepared up to a day in advance.
