Chilli Tuna Pasta Salad Recipe

Name: Chilli Tuna Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: 250g shell pasta; 1 can (400g) cannellini beans; 1 (185g) can tuna in olive oil, drained; 1/4 cup chopped fresh parsley; Fresh Basil Leaf; 2 tablespoons capers, drained; 1 large handful fresh rocket leaves (arugula); 2 tablespoons olive oil; 2 tablespoons lemon juice; Garlic Cloves; Sugar; 1/4 teaspoon chilli flakes; 1 tablespoon red wine vinegar; 1 teaspoon Dijon mustard; salt to taste; pepper to taste; 2 tablespoons reserved tuna oil

Spice up your lunch with this vibrant Chilli Tuna Pasta Salad! Made with high-quality tuna (Sirena recommended!), this recipe is quick, easy, and bursting with flavor. Perfect for a light meal or a satisfying side dish. Get ready for a taste sensation!

Prep Time 15 mins

Cook Time 30 mins

Calories 380.9 kcal

Protein 44g

Rating 4.3 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chilli Tuna Pasta Salad

250g shell pasta
1 can (400g) cannellini beans
1 (185g) can tuna in olive oil, drained
1/4 cup chopped fresh parsley
Fresh Basil Leaf
2 tablespoons capers, drained
1 large handful fresh rocket leaves (arugula)
2 tablespoons olive oil
2 tablespoons lemon juice
Garlic Cloves
Sugar
1/4 teaspoon chilli flakes
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
salt to taste
pepper to taste
2 tablespoons reserved tuna oil

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How to Make Chilli Tuna Pasta Salad

Cook 250g pasta in a large pan of boiling salted water until al dente (about 8-10 minutes).
Drain the pasta and rinse under cold water to stop the cooking process.
While the pasta cooks, prepare the beans: boil, steam, or microwave 1 can (400g) of cannellini beans until tender. Drain well.
Drain one 185g can of tuna into a small bowl, reserving 2 tablespoons of the oil.
Gently flake the tuna into large chunks with a fork.
In a large bowl, combine the cooked pasta, drained beans, flaked tuna, 1/4 cup chopped fresh parsley, 2 tablespoons capers, and 1/4 teaspoon chilli flakes.
Prepare the dressing (see step 8), then drizzle over the salad and toss gently to combine.
**Dressing:** In a jar, whisk together the reserved 2 tablespoons of tuna oil, 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of red wine vinegar, 1 teaspoon Dijon mustard, salt, and pepper to taste.
Serve immediately, garnished with a handful of fresh rocket leaves (arugula).

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

13g

Fat

10g

Carbs

14g

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Salads Main Courses Lunch Main Dish / Dinner Sweets & Sides Side Dishes Seafood Tuna Recipes Bean & Lentil Recipes European Italian Mediterranean American Healthy Summer Recipes

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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Healthy Lunch Salads Pasta Seafood Australian Easy Beginner Cook Dinner Party Spring Summer Fish Dietary Low Sodium Low Cholesterol Seasonal Inexpensive Tuna Healthy 2 Low In Something Pasta Rice And Grains Pasta Shells Saltwater Fish