Tuna and Tagliatelle Salad

Tuna and Tagliatelle Salad

Tuna and Tagliatelle Salad

Ingredients

400g Panzani Tagliatelle
1 onion
7 tbsp of oil
1 bunch of parsley
1 bunch of chives
1 bunch of basil
1 can of American Tuna

Make With

Preparation

  1. Peel and chop the onion and sauté in 2 spoonfuls of oil.
  2. Chop the herbs and throw them in. Stir in 4 spoonfuls of oil and warm.
  3. De-seed the tomato and dice the flesh.
  4. Cook pasta in boiling water until “al dente.”
  5. Drain pasta and stir in the herb oil.
  6. Set out on plates, garnish with tuna and diced tomatoes. Season with lemon juice.

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Ingredients

– 227g Panzani Conchiglie Rigates pasta, cooked and drained and rinsed in cold water
– 1 can Golden prize or American tuna, drained and flaked
– 4 (2 each) red and yellow peppers, finely chopped
– 1 small fennel bulb, finely sliced reserving leaves
– 4 green onions, chopped
– 2 tsp. Maille Dijon mustard
– 5 tbsp. crème fraîche or sour cream
– Juice of half a lemon (about 1 ½ tbsp.)
– Salt and freshly ground black pepper

Make With

Preparation

  1. Combine cooked and cooled pasta, tuna, peppers, green onions and fennel in large serving bowl.
  2. Combine mustard, crème fraîche, lemon juice, salt and freshly ground pepper in small bowl with wire whisk. Pour over pasta and toss to coat.

Serves:4 people

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