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I whipped up this tuna pasta combo without mayo after my Italian adventures where I fell in love with simple, vibrant flavors. The dish gets its creamy goodness from top-notch olive oil paired with flaky tuna chunks. It's now my summer favorite when you're craving something cool but filling.
Bright Coastal Tastes
This no-mayo tuna mix delivers a punch of sunshine in every forkful. When you skip the heavy stuff, you'll notice how the flavors pop. Tangy olives, juicy tomatoes and al dente pasta work magic together. Guests always grab seconds and can't believe there's no mayo hiding in there.
What You'll Need
- Pasta: ½ lb any short variety works great.
- Red Onion: 1 small cut into paper-thin slices.
- Capers: ½ cup they add amazing zip.
- Olives: 1 cup try a combo of green and black.
- Tomatoes: A generous handful cut in half.
- Artichoke Hearts: ½ cup oil-packed tastes best.
- Tuna: 10 oz only use olive oil packed.
- Basil: Fresh leaves ripped by hand.
- Seasoning: Good sea salt and cracked pepper.
Let's Make It
- Nail The Pasta
- Boil until just firm then cool it down with water.
- Careful Cutting
- Each veggie deserves proper sizing for the best bites.
- Mix It Up
- Toss everything together with a light touch.
- Add The Greens
- Hand-torn basil brings amazing freshness.
- Wait A Bit
- Let everything sit and mingle before diving in.
Make It Your Own
Feel free to jazz up this mayo-free tuna mix however you like. I sometimes throw in some crumbly feta or add diced cucumber for extra snap. Just don't cut corners on the tuna – grab the good stuff packed in olive oil, it really makes the dish.
Keep It Fresh
This pasta salad gets even tastier after chilling out for a couple hours as the Mediterranean elements marry together. It's awesome for do-ahead lunches and outdoor eating – just stir it before serving to mix up any olive oil that's settled at the bottom.
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Frequently Asked Questions
- → What's the point of rinsing pasta in cold water?
- It cools the pasta fast and stops it from cooking more. This keeps the texture just right for the salad.
- → Why pick tuna in oil?
- Oil-packed tuna tastes better and keeps things less dry. It fits well with the Mediterranean flavors.
- → Can I prepare this beforehand?
- Totally! Toss it together, chill it, and the flavors get even better after half an hour.
- → What kind of pasta is best?
- Short shapes like penne, rotini, or fusilli grab onto the ingredients well and work like a charm.
- → Do you eat this cold?
- Yep, it's made for enjoying chilled or at room temp. Perfect for hot days or meal prep.