Ingredients for Albacore Tuna And Bow Tie Pasta Salad
- 1 pound bow tie pasta
- 1 pound fresh albacore tuna steaks (or 2 (5 ounce) cans tuna, drained)
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 2 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped
- 1 clove garlic, minced
- 1/2 teaspoon fresh ground black pepper
- not used in recipe
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- not used in recipe
- 2 tablespoons lemon juice
- not used in recipe
- 1 teaspoon salt
- not used in recipe
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
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How to Make Albacore Tuna And Bow Tie Pasta Salad
- Cook 1 pound of bow tie pasta according to package directions until al dente.
- Rinse the cooked pasta under cold water to stop the cooking process and refresh it.
- Drain the pasta thoroughly.
- Prepare 1 pound of fresh albacore tuna steaks: Broil or pan-fry for 3-4 minutes per side, or until cooked through. (Alternatively, use 2 (5 ounce) cans of tuna, drained).
- Set the cooked tuna aside to cool slightly.
- In a medium bowl, whisk together: 1/4 cup olive oil, 1/4 cup red wine vinegar, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Once cooled, flake the fresh tuna (or drain the canned tuna) into bite-sized pieces and add to a large serving bowl with the cooked pasta.
- Add the desired vegetables (see ingredient list for suggestions).
- Gently toss the pasta, tuna, and vegetables with the prepared dressing.
- Cover and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
16g
Fat
12g
Carbs
6g
