Tuna and Olive Pasta Salad
Servings
4Serving size
about 2 1/2 cupsThis recipe can easily be multiplied and makes great leftovers – it’s best served the day after preparation so that the flavors can meld.
Ingredients
| 4 quart Water |
| 12 ounces Fresh tuna |
| 8 ounce Whole Wheat Elbows (or gluten-free pasta) |
| 4 Tbsp. Olive oil |
| 20 large Green olives (slivered) |
| 8 ounce Grape or cherry tomatoes (sliced lengthwise if large) |
| 3 large Green onions (slice the white part lengthwise and then slice crosswise; slice the green part crosswise) |
| 2 ounce Parmesan cheese (grated) |
| 8 leaves Fresh basil (chiffonade) |
| 3 Tbsp. White wine vinegar |
Instructions
Add the tuna and poach for 13-15 minutes or until the tuna is cooked through.
Remove the tuna from the water and place on a plate to rest for about 5 minutes, then place the tuna in the refrigerator to chill.
Bring the poaching water to a boil and add the pasta.
Cook until just al dente: about 9-10 minutes. Do not overcook the pasta.
Using a colander, drain the pasta thoroughly to remove excess water, then place the pasta in a large bowl.
Add the olive oil and toss, then place the pasta in the refrigerator to chill.
When the pasta and the tuna are chilled, flake the tuna and add it to the pasta.
Add the slivered olives, tomatoes, green onions, Parmigiano, basil, and vinegar, and fold together gently.
Chill thoroughly before serving.
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Special Diet Information
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Lactose
This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Pasta salads made with ingredients that bring texture and flavor without a lot of creamy fats like mayonnaise are perfect for your summer picnic. First off, this pasta with olive oil, tuna and olives makes it healthy but also brings a good mouthfeel from the monounsaturated fats these ingredients have. The olives and parmesan offer great saltiness and umami taste along with the tuna while the vinegar brings the brightness that complements the other flavors – especially the saltiness.