Today I show you my recipe pasta salad with tuna. I have prepared a noodle salad with plenty of vegetables and tuna, which you will surely like.
You can prepare it in less than 40 minutes.
The noodle salad is a good idea when friends come to visit or when you need a souvenir for a party.
As a tip right at the beginning: Marinate the tuna in an extra bowl and add the tuna as an extra topping to the salad. So you can serve your dish vegetarian or vegan and make everyone happy. As an additional task I have added an idea for a tofu topping.
The noodle salad will be gluten-free if you use gluten-free noodles.
This evergreen salad is a sure success! Let me guide you step by step through the preparation, I took extra many pictures to show the preparation perfectly.
1cupdried tomatoesI also like to use small tomatoes!
10 - 15pcblack olives
2pcred bell pepper (small)
Pasta Salad Dressing
5 - 6pinchesblack pepper
1pcclove of garlic
2canstuna in wateror tuna in oil
4pinchesPeperoncinoI love to take chili flakes
Noodle salad decoration and others
2tbspCashew nuts roasted and saltedI also like to use almonds or pumpkin seeds
1pclemonto serve at the table
Place a pot with plenty of water on the stove and bring to the boil. Season the water with salt. Cook the pasta al dente and drain.
Drain the pasta well and place in a bowl. Mix the noodles immediately with a little olive oil so that the noodles do not stick together.
Cut the pickled, dried tomatoes into small pieces. Cut the celery into thin, slanted strips. Drain the corn, olives and artichokes and make ready. Wash young onions briefly and cut into thin slices.
Cut the mushrooms in half and quarter according to size, fry them in a frying pan over high heat with some olives, allow to take colour, season with salt, pepper and thyme.
Core the peppers, wash and cut into thin strips. Fry the peppers in a pan with a little olive oil, season with salt and pepper, sprinkle with a little sugar at the end and caramelise gently.
Put all the vegetable ingredients in a bowl and mix. Alternatively, prepare tuna topping and tofu topping separately: Drain the tuna onto a sieve and season with lemon juice, peperoncino and olive oil. Cut tofu into cubes, caramelize sugar with garlic in a frying pan, allow to cool briefly. Deglaze with soy sauce and bring to the boil. Fold in the tofu cubes.
Season the salad to taste with salt, pepper, sugar, chilli and lemon juice. Add the olive oil and the finely chopped herbs and marinate the salad well.
4. Calorie Pasta Salad with Tuna Fish
Pasta Salad with Tuna vegetarian and vegan Variant
Amount Per Serving
Calories 538Calories from Fat 243
% Daily Value*
Total Fat 27g42%
Saturated Fat 4g20%
Trans Fat 0.001g
Polyunsaturated Fat 4g
Monounsaturated Fat 18g
Total Carbohydrates 54g18%
Dietary Fiber 8g32%
* Percent Daily Values are based on a 2000 calorie diet.
5. Further matching Recipe Ideas with Pasta and Tonno