Direction
- Peel the carrots and cut into rounds. Boil in salted water for 5 - 7 min.
Boil the pasta in salted water according to instructions on package. (You can use the water from the carrots if you used a strainer to drain them.)
- While the pasta is boiling, peel and chop the shallots. Drain the tuna and use a fork to break it apart without mashing it. In a bowl, mix the tuna, shallots, lemon juice, capers and chives. Add salt and pepper to taste.
- Remove the rind from the Saint Albray and cut into little cubes.
Drain the pasta and pour into a deep dish. Add the carrots and the tuna mixture. Toss gently. Add the cubed Saint Albray just before serving.
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