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Photo of Fresh tuna salad by WW

Fresh tuna salad

Total Time
35 min
20 min
15 min
Enjoy this fresh delicious salad as an easy summer dinner or a fancy lunch.


Wholemeal pasta, dry

300 g, penne


1 bunch(es), cut into 4cm lengths

Raw tuna

375 g

Boiled egg(s)

2 medium, halved

Salted anchovies in oil, drained

6 medium, white, chopped (20g)

Cherry tomatoes

200 g, (or grape), halved

Pimento-stuffed green olives, drained

50 g, (¼ cup), halved lengthways

Roasted capsicum in oil

125 g, red and yellow, drained

Roasted capsicum, not in oil

½ cup(s), drained, red and yellow (125g)

Balsamic vinegar

1½ tbs, white

Olive oil

1 tbs

Dijon mustard

½ tsp

Fresh chives

1 tbs, chopped

Oil spray

1 x 3 second spray(s)


  1. Cook penne in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and rinse under cold water. Drain and place in a large bowl.
  2. Meanwhile, boil, steam or microwave asparagus until just tender. Drain and rinse under cold water.
  3. Preheat a chargrill or barbecue over high heat. Lightly spray tuna with oil. Cook tuna for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Rest tuna for 2 minutes before using 2 forks to flake it into large chunks.
  4. Add asparagus, flaked tuna, eggs, anchovies, tomatoes, olives and capsicum to the pasta. Whisk vinegar, oil and mustard in a small bowl. Add dressing to salad and toss to combine. Serve salad sprinkled with chives.


White anchovies are available from some delicatessens and specialty food stores. If unavailable you can use regular anchovies.