Tuna salad with pasta

Tuna salad with pasta

Tuna salad with pasta


capers – 2 tbsp
olive oil – 2 tbsp
grated lemon rind – 0,5 tsp
marinated anchovy fillets – 50 g
cherry tomatoes – 150 g
multicolored Farfalle pasta – 250 g
garlic – 1 clove
a few leaves of fresh Basil
black olives pitted – 25 PCs.
lemon juice – 1 tbsp
fresh-frozen green beans – 200 g
tuna canned in its own juice – 350 g


Boil the Farfalle in salted boiling water according to package directions. Discard in a colander, shake. Put in a bowl, add 1 tbsp olive oil, stir and set aside.

Beans, not defrosting, place in a saucepan of boiling salted water, bring to a boil, reduce heat and cook for 2 min. with a slotted spoon transfer to a bowl of cold water for 1 min Then discard in a colander and dry with paper towels. Mix with Farfalle.

From cans of tuna to drain most of the juice. The fish is lightly crush with a fork to make small pieces. Add tuna to the pasta and beans.

To prepare the dressing. Garlic peel and chop. In a small bowl stir the remaining olive oil, garlic, lemon juice and zest, salt and pepper. Basil leaves wash, chop and add to dressing.

Anchovy fillets, rinse with warm water and dry with paper towels. A few anchovies to postpone for decoration, the remaining add to bowl along with capers and olives. Stir and place on the plates. Pour the salad dressing. Top with tomatoes and anchovies.

Bon Appetit!

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