This fish dish boosts concentration by 67 percent.
- 4 oz. penne pasta
- 3 tbsp. olive oil
- 1 tbsp. lemon juice
- 1 tbsp. chopped shallot
- 1 (5 oz.) can tuna, drained
- 2 tbsp. sliced olives
- Basil leaves
Cook pasta in large pot of boiling salted water. Drain; reserve.
In large bowl, whisk oil, lemon juice, and shallot; season to taste with salt and pepper. Add pasta, tuna, and olives; toss until well coated. Divide pasta salad between two individual serving bowls. Garnish with basil leaves.
This recipe originally appeared in our print magazine.