Fresh tuna salad
9
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Enjoy this fresh delicious salad as an easy summer dinner or a fancy lunch.
Ingredients
Wholemeal pasta, dry
300 g, penne
Asparagus
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)
Instructions
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.
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