Pasta salad with tuna
6 servings
60 minutes
Pasta salad with tuna is a harmony of Italian cuisine, combining simplicity and rich flavor. This recipe emerged from Italians' love for pasta and seafood. Tender pasta absorbs creamy mayonnaise, creating a soft texture, while juicy pieces of tuna add a rich taste of the sea. Fresh tomato slices add a sweet-sour note, and olives provide spiciness. Chicken egg gives the salad tenderness and completeness. It is best served chilled — this way its flavor unfolds most fully. Ideal for summer dinners and light snacks. This salad exemplifies how simple ingredients can create a refined dish worthy of the best Mediterranean traditions.
1
Pour pasta into a large pot of salted water, bring to a boil, and cook uncovered. When the water boils again, reduce the heat so it continues to boil and cook for another 10-12 minutes. Drain through a large colander and rinse under cold water. Let cool.
- Pasta: 300 g
- Salt: to taste
2
During this time, boil an egg hard and chop it finely. Drain the oil from the tuna and crumble it with a fork. Slice the tomatoes.
- Chicken egg: 1 piece
- Canned tuna in oil: 100 g
- Tomatoes: 500 g
3
Mix the pasta with half of the mayonnaise and tuna, and transfer the salad to a serving dish. Arrange tomato slices and olives around the edge. Drizzle with the remaining mayonnaise and sprinkle with chopped egg. Refrigerate for 30 minutes before serving.
- Pasta: 300 g
- Mayonnaise: 450 g
- Canned tuna in oil: 100 g
- Tomatoes: 500 g
- Green olives: 6 pieces
- Mayonnaise: 450 g
- Chicken egg: 1 piece
