Tuna Pasta Salad

Try this delicious cold Tuna Pasta Salad...a special summer recipe for warm days!!!

Serves: 6

Preparation Time:20 minutes

Total Cooking Time:20 minutes

Ingredients.

500 gr (1 lb) conchiglie (shell pasta) or fusible

200 gr. (6 1/2 oz) beans cut into short lengths

2 red peppers (capsicums), thinly sliced

2 spring onions, chopped

425 gr (14 oz) can tuna, in oil

2 tablespoons oil

1/4 cup (60 m 1/2 fl oz) white wine vinegar

1 tablespoon lemon juice

1 clove garlic, crushed

1 teaspoon sugar

1 large cucumber, thinly sliced

6 eggs, hard-boiled and quartered

4 tomatoes, cut into eighths

1/2 cup (80 gr – 2 3/4 oz) black olives

2 tablespoons chopped fresh basil

Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain, rinse under cold water and

Combine the pasta, beans, peppers and the spring onions in a large bowl, mixing well. Drain the tuna, reserving the oil, and flake with a fork.

Combine the reserved tuna oil, oil, vinegar, lemon juice, garlic and sugar in a small Screw top jar. Shake vigorously for 2 minutes, or until well combined.

Spoon the pasta into the centre of a large serving platter. Arrange the cucumber, egg and tomato around the edge of the platter, and drizzle with half the dressing. Scatter the flaked tuna, olives and basil over the salad and drizzle with the remaining dressing just before serving.

Chop, peel, mix, toss…..Do you have doubts about some cooking terms?

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