adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tuna, olive and pasta salad
Tuna, olive and pasta salad
0 Likes
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Elevate tuna salad with Mediterranean flair: add olives, beans, and soft-boiled eggs for a gourmet twist.
Ingredients:
  • 250g penne rigate
  • 200g green beans, trimmed, chopped
  • 4 eggs
  • 20.00 ml white wine vinegar
  • 11.80 gm wholegrain mustard
  • 56.88 gm olive oil
  • 1 baby cos lettuce, leaves torn
  • 125.00 ml pitted kalamata olives
  • 2 x 180g cans tuna in chilli oil, drained, flaked
Instructions:
  • In a large pot of salted boiling water, cook the pasta according to package instructions until tender. Drain and rinse with cold water.
  • While the small saucepan of water comes to a boil over high heat, add beans and cook for 2 minutes until just tender. Drain beans and set aside.
  • In a saucepan, add the eggs and cover them with cold water. Bring to a boil over high heat and cook for 3 minutes. Drain and cool the eggs under cold running water.
  • In a screw-top jar, mix vinegar, mustard, oil, salt, and pepper. Shake well. In a bowl, combine pasta, beans, lettuce, olives, and tuna. Pour dressing over the salad and toss gently. Divide into bowls, add halved eggs, and season with pepper. Serve.

Similar Recipes