Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
16 ounces Rotini pasta, cooked
3 Red bell peppers
7 ounces Tuna, oil-packed, drained
1 small Red onion, sliced
2 tablespoon Capers
6 ounces Shelled, natural American pistachios
3 tablespoon Parsley, finely chopped
6 tablespoon Virgin olive oil
2 tablespoon Red wine or balsamic vinegar
1-1/2 teaspoon Minced garlic
Cut peppers into strips and remove seeds. Roast peppers over high flame, turning frequently until all skin is charred. Place in plastic bag for 10 minutes, then peel off black layer. Sprinkle with 2 tablespoons olive oil and toss with drained tuna. Toss pasta with remaining 4 tablespoons olive oil, vinegar, garlic, capers, parsley and pistachios. Arrange pepper strips and tuna over pasta and garnish with onion rings.