TUNA EGGS & PASTA SALAD

This is my majestic king, sumptuous pasta salad made with tuna and eggs and much more.

Cheer your lunch break with a portion and feel unbelievable recovery more bearable.

This cold dish is ideal to enjoy on hot summer.

Easy stored in an airtight container and transported for an out door trip or out for work.

Use short pasta as shells or penne, the one you like. I just used maccheroni.

Tuna is an essential ingredient for this recipe, so don't skip it, and keep the good taste.

Instead, you can replace vegetables with others you may already have in the fridge.

Well you know this is the flexibility of pasta salads, that's why we love them.

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TUNA EGGS & MORE PASTA SALAD

Preparation Time:
Cooking Time:
Total Time:

INGREDIENTS: yield 4 portions

  • 1/2 lb. (220g) maccheroni
  • 10 oz. (280g) tuna in olive oil
  • 10 oz. (280g) ripe grape or cherry tomatoes
  • 5 oz. (140g) cucumber (about 1/2
  • 3.75 oz. (100g) green string beans
  • 3 boiled eggs
  • 2 oz. (60g) stoned black olives
  • 2 tbsp (30 ml) extra-virgin olive oil
  • 2 tbsp (30 ml) white wine vinegar
  • 1 oz. (60g) a slice of a red pepper bell
  • 1 fresh small onion (optional)
  • 1/2 lemon juice
  • few basol leaves
  • salt & pepper
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INSTRUCTIONS:

  1. Cook the pasta of your choice in salted water until al dente. Drain and rinse under cold water to stop the cooking process. In the same time biol the eggs at least for 10 minutes. Then give ten minutes to cool down before peeling them. If you have the fresh string beans cook them ahead too.
  2. Wash the cucumber, tomatoes, pepper bell and onion. Then slice and dice together with all the ingredients, tuna and eggs included. Put everything in a large bowl and add the pasta to it with a squeeze of half lemon.
  3. Mix with gentleness, taste and adjust to meet your taste by adding more olive oil and/or lemon juice, salt and pepper.
  4. If like you can keep it for an hour in the fridge, so it gets more cold before serving.

INGREDIENTS: serves 4

  • 1/2 lb. (220g) maccheroni
  • 10 oz. (280g) tuna in olive oil
  • 10 oz. (280g) ripe grape or cherry tomatoes
  • 5 oz. (140g) cucumber (about 1/2)
  • 3.75 oz. (100g) green string beans
  • 3 boiled eggs
  • 2 oz. (60g) stoned black olives
  • 2 tbsp (30 ml) extra-virgin olive oil
  • 2 tbsp (30 ml) white wine vinegar
  • 1 oz. (60g) a slice of a red pepper bell
  • 1 fresh small onion (optional)
  • 1/2 lemon juice
  • few basil leaves
  • salt & pepper

PREPARATION: easy 20 min

It takes a little longer than other pasta salads.

Here you have eggs to boil and string beans to cook, unless you buy those ready-made (I did it).

There’s more washing, cooking, slicing, dicing involved in this recipe.

But it’s worth making, because at the end the rich substantiality overwhelms your appetite.

COOK THE PASTA  AL DENTE AHEAD OF TIME

Now, without saying that meanwhile you prepare all the ingredients in a big bowl, the pasta must cook al dente and ahead of time.

Then, another good doing is to drain and rinse the pasta under cold water.

It serves to stop the cooking process and get rid of the pasta starch at the same time.

THE HARSH FINAL STEP  :-)

The final step is enough harsh that you'll feel all the smell run up your nose.

Your mouth waters, and you are inpatient to wait more. After all you deserve just a taste of this goodness don’t you?

Pasta and Tuna

Then anyway you have to judge if it’s well seasoned before plating.

So what better excuse you have?

I find my self doing it always!