Pasta Tuna
We bring you a refreshing dish, ideal during a hot summer. The pasta tuna salad is a complete meal since it contains proteins, carbs and vegetables.
Equipment
- One big pot
- Strainer
- Salad Bowl
Ingredients
- 200 grams Canned Tuna Vegetable or Olive Oil
- 100 grams Fusilli Tricolor Pasta
- 1 liter Water
- 2 leaves Cabbage (Or lettuce or iceberg)
- 1 Carrot Grated
- 2 Pickles
- 1 handful Cherry Tomatoes
- 2 Eggs Boiled
- ¼ cup Our special salad dressing (check its recipe here)
- 1 tbsp Olive Oil
- 1 tbsp Salt
Instructions
- In a pot, bring to boil 1 L of water to which you added a pinch of salt and a drizzle of olive oil
- Meanwhile, cut the pickles in small rings, the cherry tomatoes in half and the cabbage (or lettuce, or iceberg) leaves into thin wedges and add them in a bowl
- Add the grated carrot to the bowl
- Once the water starts boiling, pour the 100 grams of fusilli and cook for about 10 mins
- Once the pasta is cooked, drain it from its water and add it to the bowl
- Add our special salad dressing and mix everything well
- Cut each boiled egg in 4 parts and add them on the surface of the bowl over all the other ingredients
- Your pasta tuna salad is now ready and you can serve it whenever you want!
Notes
Our Cooking Hints:
- For a better taste, reserve the salad in the refrigerator for about 40 mins up to an hour
- You can add corn, beetroot or even sweet pepper for a richer flavor
