Good Morning America Recipes

Josephine's Tuna Pasta Salad

Chef Frank Pellegrino Shares His Wife's Recipe

GMA Recipes Dinner
Difficulty: Easy
Cook Time: min

Frank Pellegrino of New York's famous Rao's restaurant, joined Good Morning America to share the latest recipes from his new book, "Rao's: Recipes From The Neighborhood." For more information on Rao's, go to

Josephine is my wife. We were both born and raised in East Harlem and we both went to grade school at Our Lady Queen of Angels on 113th Street. It is also the church where we were married. Josephine is a stickler for fresh ingredients and shops every day for what she's going to cook that night. I might also add that when she is not cooking, she is cleaning. I have the cleanest house in America.


  • 1 pound rotelle or elbow pasta, cooked and cooled
  • 3 cans tuna fish (packed in olive oil), undrained
  • 1 cup chopped red onion
  • 2 tablespoon capers
  • 1 1/2 cups black olives, pitted and chopped
  • 2 ripe tomatoes, seeded and diced
  • 1/2 cup extra virgin olive oil
  • 1 lemon, juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Cooking Directions

    Put the cooked pasta in a large mixing bowl.

    Add the tuna with its oil, the onion, capers, olives, tomatoes, olive oil, lemon Juice, and salt and pepper and toss to combine.


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