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 an unbelievable recovery.
This cold dish is ideal to enjoy in hot summer. Easy stored in an airtight container and transported for an out door trip or for an outwork.
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.
Recipe:
Tuna & Eggs Pasta Salad
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Total Time: 20 min
Ingredients: serves 4
- 10 oz. (280g) tuna in olive oil
- 10 oz. (280g) ripe grape or cherry tomatoes
- 1/2 lb. (220g) maccheroni pasta shape
- 5 oz. (140g) cucumber (that's about 1/2)
- 3.75 oz. (100g) green string beans
- 3 boiled eggs
- 2 oz. (60g) stoned black olive
- 1 oz. (60g) a slice of a red pepper bell
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (30 ml) white wine vinegar
- 1 fresh small onion (optional)
- 1/2 lemon juice
- few basil leaves
- salt & pepper
Instructions:
- Cook the maccheroni or 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 7 minutes. Then give ten minutes to cool down before peeling them. If you have the fresh raw string beans cook them ahead too.
- 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 pasta bowl and add the pasta as well with a squeeze of half of a lemon.
- Mix with gentleness, taste and adjust to meet your taste by adding more olive oil and/or lemon juice, salt and pepper.
- If you like it cooler keep it for an hour in the fridge, so it gets more cold before serving.
Ingredients: serves 4
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?
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!
