Tuna Salad
Tuna salad with Penne Rigate is a versatile and delicious dish that combines pasta, tuna, vegetables and a creamy or vinaigrette dressing. It originated from the highly popular American tuna salad and, influenced by Italian cuisine, evolved to include pasta.
The dish is a nutritious combination of protein, carbohydrates and vitamins, which is why it is an all-time favourite for a quick, satisfying meal. It is often served cold, making it an ideal dish for warm weather and picnics.
Serving:
4
Preparation time:
15 min
Calories per person:
Ingredients
Marodi Penne rigate: 200 g
Cherry tomatoes: 150 g
Salad cucumber: 1 piece
Celery stalk: 1 piece
Red onion: 150 g
Black pitted olives: to taste
Capers: 50 g
Canned tuna in olive oil (drained): 2 cans or 300 g
Dried Mediterranean herbs (oregano, thyme, rosemary): to taste
Olive oil: as needed
Juice of: 1 lemon
Feta cheese: 100 g
Fresh basil: to garnish
Preparation instructions:
- Wash the vegetables under cold water
- Cook pasta al dente, in salted water and according to package instructions
- While the pasta is cooking, cut the cherry tomatoes in half, dice the cucumber, finely chop the celery and thinly slice the purple onion
- In a large bowl, mix cherry tomatoes, cucumber, celery, purple onion, olives, capers and dry herbs to taste
- Add drained tuna and cooked pasta to the bowl
- Pour some olive oil and juice of one freshly squeezed lemon over pasta and mix well so that all ingredients are evenly distributed
- When serving, sprinkle your salad with crumbled feta cheese and add more olive oil to taste
- Garnish with fresh basil
- Serve cold or at room temperature
Nutritional value:
Carbohydrates: 47,25 g
Proteins 33,25 g
Fats: 21,5 g
Origin of the recipe:
Other recipes
Show more recipes