Recipe(tried): Tuna Pasta and Boozy Pineapples

Well its Friday Thank goodness!!!!!! what a busy week its been I don,t seem to have touched sides What with sick children,a husband with a bad back(wanting lotsofSympathy!!!!!).Delieveries going astray,cleaning cuboards and all sorts of odd things.I,m so pleased its the weekend mind you I,ve my first race on Sunday so that,ll be fun(I think!!!!)here is last nights supper...Tuna Pasta and Peppers
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Serves: 4

1 each of red,yellow and orange sweet peppers
225g (8oz) pasta shapes, such as twists
175g (6oz) small broccoli florets
175g (6oz) small tomatoes
1 x 400g can tuna fish in brine, drained and flaked
2 tbsp lemon juice
1 tsp grated lemon rind
50g (2oz) pitted black olives in brine, drained (optional)
ground black pepper

Preheat the grill to hot. Halve the peppers and remove the seeds and stalk. Place skin side up on the grill rack and cook for 5-6 minutes until blistered. Carefully peel off the skin, then slice into strips. Set aside. Meanwhile, bring a large saucepan of water to the boil and cook the pasta. Drain well and return to the pan. Bring another saucepan of water to the boil and cook the broccoli for 5 minutes until tender. Drain well and mix into the pasta along with the pepper strips.

Meanwhile, halve or quarter the tomatoes depending on their size, and grill for 1-2 minutes until just tender. Carefully mix into the pasta with the tuna.With it we had the following tomato salad......Tomato-rosemary Salad
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3 Tomatoes
1 Red onion
2 ts Fine chopped fresh rosemary
1/4 c Chopped Italian parsley
Salt
Virgin olive oil
Balsamic vinegar

Cut tomatoes into 1/2-inch dice. Chop red onion into 1/4-inch pieces.
Combine tomatoes, onion, rosemary, parsley and salt to taste.
Toss with vinaigrette dressing composed of 3 parts olive oil and 1 part
balsamic vinegar.

For dessert we had *boozy Pineapples* I have posted this before but here it is again......BOOZY BAKED PINEAPPLE
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pineapple per person
1 cup brown sugar
1 large blob of butter
cup brandy
cup sweet wine )
a couple of sticks of cinnamon
heavy-duty tin foil

Melt the butter in a saucepan, add sugar and let it dissolve. Add brandy and sweet wine. Slice the pineapple into wheels. Make individual parcels of tin foil and divide pineapple and sauce between them. Seal parcels well. Bake for ten minutes, then turn parcels over the sauce run Serve as is, or with ice cream

(These are great at a barbecue too!)

I wish you all a great weekend
love Julie