Quick & Healthy: Make this No-Mayo Mediterranean Tuna Pasta Salad Recipe in under 30 Minutes
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???? Ingredients for Tuna Pasta Salad:
►12 ounces short pasta (rotini, penne, farfalle)
► 2 (5-ounces) canned solid white tuna (in water)
► 1/2 cup diced onions
► 1 pint grape tomatoes, halved
► 1/2 cup Kalamata olives, pitted
► 1 cup diced cucumber
► 3 tablespoons capers, drained
For the Vinaigrette
► 3 tablespoons freshly squeezed lemon juice
► 1/4 cup olive oil
► 2 tablespoons plain yogurt
► 1/2 teaspoon Dijon mustard
► 1/4 teaspoon garlic powder
► 1 teaspoon sea salt
► 1/4 teaspoon ground black pepper
► 1 tablespoon chopped parsley
Serving Size: 10
Prep Time: 30 minutes
Cooking Time: 10 minutes
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✔️ Low carb
✔️ Easy to make
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✔️ Low calories (less than 1200)
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???? MORE SALAD AND PASTA RECIPES:
► Quick and Easy Pesto Pasta Salad
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► The Best Mac and Cheese! | Instant Pot Macaroni and Cheese
#lemonblossoms #saladrecipe #tunapastasalad #salads #fresh #pasta #healthyeating #tasty #homecooking
How To Make Macaroni Salad #onestopchop
Macaroni Salad is the perfect dish to try this summer. You CAN REPLACE the tuna with salmon, crab, or even shredded rotisserie chicken!
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Ingredients
Elbow macaroni
Packaged tuna
Beefsteak tomatoes
Yellow onion
Sweet relish
Mayo
Mustard
Seasoned salt
Celery salt
Ground mustard
White pepper
Lemon pepper
Old bay
Smoked paprika
Green onion for garnish
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Tuna Pasta Salad Recipe | Clean Eating Tuna Salad with Pasta
Tuna Pasta Salad is the easiest pasta salad recipe you will find. A mix of fresh, crunchy vegetables with tuna and creamy mayo. Great for a picnic in the park or a light lunch on the go.
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Pasta Salad with Tuna
INGREDIENTS:
500g fusilli pasta (good quality)
370gr of chunky Tuna in olive oil (normally 2 cans)
1 x medium size can of corn
100g mixed baby spinach and rocket leaves
1 x large carrot (peeled)
2 x tablespoons of mayonnaise (you may want to add more!)
2 x handfuls of black pitted olives
2 x pinches of dried herbs
2 x pinches of rock salt
Extra virgin olive oil
Approx 4.5L water
UTENSILS:
1 x 5L pot
1 x sharp knife
1 x large spoon for mixing
1 x large salad bowl
1 x colander
Add 4.5L to your large pot on put it on the stove on high heat to boil.
Once it begins to boil, add 2 pinches of rock salt and stir through. Then, add the fusilli pasta to the pot.
Follow the cooking instructions on the packet of pasta for the cooking time.
Cut the carrot into small cubes.
Slice each of the pitted olives in half.
Make sure the baby spinach and rocket leaves are washed and left to the side to dry.
Once the pasta is cooked, put the colander inside the sink and turn the cold water on (keep the tap to the side of the colander, not on top of it). This will help when you strain the pasta in the colander.
After you have emptied the pot, rinse the pasta with the cold water to stop the cooking process and also to cool down the pasta. If you have time to wait, put this to the side and add extra virgin olive oil while it cools down so it doesnt go dry and stick together.
Once the pasta is cooled down, pour it into a large salad bowl.
Add corn and salad and stir these through the pasta.
Then, add tuna, olives, carrots and dried mixed herbs.
Add a generous amount of extra virgin olive oil and 2 x tablespoons of mayonnaise.
Stir the ingredients through really well, making sure you break down all the chunky pieces of tuna.
Add another generous amount of mayonnaise (to your liking) and ensure there is enough extra virgin olive oil to keep the dish moist.
Cover the bowl with cling wrap (Glad wrap) and place it in the fridge so it keeps cold.
HOW TO SERVE:
This dish is best enjoyed in company in a relaxed environment so why not put it inside a container, grab some disposable plates and head out for a picnic?!
You can also serve this in small portions as a starter or as a side dish at a party at home.
E ora si mangia Vincenzo's Plate...enjoy!
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Italian Style Food Revolution
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Editor: Bill Z Way
Music Oktogon and Platos178 ok are composed and performed by Walter Gaeta
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How to Make Quick and Easy TUNA PASTA like an Italian
Tuna pasta is a refreshing pasta dish, suitable for all seasons and it can be enjoyed hot right away or even cold as a salad. Smothered with tuna soaked in fresh lemon juice and zest, this dish screams Summer in Italy and is bold in flavour. Tuna pasta is likely to be your newest mid-week pasta meal – it’s simple, light and perfect with fusilli pasta which really soak up the ingredients.
#tunapasta #tunapastarecipe #easytunapasta
????Get the recipe on my website
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INGREDIENTS
300g Fusilli Pasta
400g tuna in olive oil (1 large Can)
1 large lemon
Small jar capers marinated in salt
120g rocket/arugula salad
Small bunch fresh parsley (chopped)
Extra virgin olive oil (EVOO)
UTENSILS
Fork
Wooden spoon
Medium fry pan
Large pot (for boiling pasta)
Hand-held sieve
METHOD:
1. Tuna pasta needs good quality fusilli pasta, cooked one minute less than the required time, so start by adding 5L water to a large pot and put it on the stove to boil.
2. Next put your fry pan on the stove at a medium heat and add a drizzle of extra virgin olive oil (EVOO).
3. Mix in 400g tuna, breaking it down into small pieces using a fork, then add the zest of a lemon before cutting it in half and squeezing fresh juice from both sides.
4. Stir the juice into the tuna pasta mixture using a wooden spoon before adding the capers and fresh parsley and mixing through.
5. Add salt, pepper, mix once more before leaving to simmer for 5 minutes then remove from stove.
6. Next add a pinch of rock salt to the pot of boiling water.
7. Put the dry fusilli pasta in the pot and cook 1 minute less than the required time.
8. Once the pasta is ready, put the fry pan back on the stove at a low heat and add 1 cup of pasta water before mixing using a wooden spoon.
9. Add the drained pasta to the pan and combine really well adding more pasta water if necessary. This will help thicken the tuna pasta mix.
10. Mix for up to a minute, remove tuna pasta from heat.
HOW TO SERVE:
Serve up a generous amount of tuna pasta in a flat plate or bowl. Using a spoon, scoop up extra tuna mix and add it to each serve so every mouthful is filled with the perfect combination of flavours.
Drizzle a dash of EVOO on top along with a sprinkle of freshly chopped parsley to garnish.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Tuna Pasta | Jamie Oliver
Jamie's back with another delicious recipe, 15 Minute Tuna Pasta!
Using delicate pasta shells combined with a knockout tomato sauce, what's not to love.
Celebrating more veggies to get the good stuff into your diet, enjoy!
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For more nutrition info, click here:
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Greek Tuna Pasta Salad
This Tuna Pasta Salad is doused in a creamy dressing and stuffed Greek style fillings. This truly is the best tuna pasta salad recipe in the world!! Chris x
FULL RECIPE POST:
Greek Tuna Pasta Salad | Serves 6
????INGREDIENTS????
Pasta Salad:
10.5oz / 300g Short Cut Pasta (here I use Fusilli)
2x 6.5oz/185g cans of Tuna, drained
3.5oz / 100g Baby Plum Tomatoes, halved
3.5oz / 100g Cucumber, sliced & quartered
3oz / 75g Kalamata Olives, halved
2oz / 60g Greek Feta, crumbled
1/2 small Red Onion, finely diced
Creamy Dressing:
1/2 cup / 120g Plain Greek Yogurt
1/2 cup / 120g Mayo (full fat)
1.5 tbsp Extra Virgin Olive Oil
1 Lemon, juice only (or to taste)
1 heaped tbsp finely diced Fresh Parsley
1 tbsp finely diced Fresh Dill
1/2 tsp Sugar
1/4 tsp Garlic Powder (or 1/2 small cloves, minced/grated)
1/4 tsp Salt & Black Pepper, or to taste
????METHOD????
Add your pasta to a large pot of salted water and cook until al dente. Drain in a colander and rinse with cold water until completely cold. Leave rested to drain out water.
Meanwhile, in a small mixing bowl add 1/2cup/120g mayo & yogurt, 1.5 tbsp extra virgin olive oil, juice of a lemon (or to taste), 1 heaped tbsp finely diced parsley, 1 tbsp finely diced dill, 1/2 tsp sugar and 1/4 tsp garlic powder, salt & pepper (or to taste). Give it a good mix, taste for seasoning then place to one side.
In a larger bowl add your pasta, tomatoes, cucumber, feta, olives and onion. Pour in your dressing and stir with a spatula or toss with salad tossers until the pasta is completely coated and the fillings are evenly distributed.
Pop over cling film and rest in the fridge until needed or tuck in straight away!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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