Fresh Tuna Pasta Salad (Print Version)
# Ingredients:
01 -
10 oz (280g) tuna packed in oil, drained off.
02 -
12–14 cherry or plum tomatoes, sliced in half.
03 -
1/2 cup (90g) artichoke hearts in oil, drained out.
04 -
1/2 lb (250g) small pasta.
05 -
1/2 cup (100g) green olives, cut into slices.
06 -
1/2 cup (60g) capers in brine, well-drained.
07 -
6–8 basil leaves, torn into pieces.
08 -
1 small red onion (60g or 1/2 cup), finely diced.
09 -
Salt and freshly cracked pepper to your liking.
10 -
1/2 cup (100g) black olives, sliced up.
# Instructions:
01 -
Bring salted water to a boil and cook the pasta until just firm to the bite. Rinse with cold water to stop cooking and set in a big bowl.
02 -
Mix together the pasta with the chopped onion, capers, tuna pieces, tomatoes, artichokes, and both olives. Give it a good toss.
03 -
Sprinkle torn basil over the mix. Add a pinch of salt and some pepper. Serve it right away or let it chill for 30 minutes so the flavors come together.
# Notes:
01 -
No need for mayo.
02 -
Can be prepped in advance.
03 -
Great served cold or at room temp.