Fiery Zesty Tuna Pasta Salad

A community recipe by wandernut

Not tested or verified by Nigella.com

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Introduction

It's spicy. It's got zing. A pasta with a slightly Asian twist. Very easy to make. And you can adjust the chili or garlic to your own taste.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 8

Metric U.S.

750 grams tricolour pasta spirals
2 tins tuna (in oil)
10 cloves garlic
2 tablespoons dried chilli flakes (or paprika)
2 dashes balsamic vinegar
½ lemon (zest and juice)
1 large red onion (sliced into half moons)
salt
black pepper
extra virgin olive oil
1 bunch chopped fresh parsley

26½ ounces tricolour pasta spirals
2 tins tuna (in oil)
10 cloves garlic
2 tablespoons red pepper flakes (or paprika)
2 dashes balsamic vinegar
½ lemon (zest and juice)
1 large red onion (sliced into half moons)
salt
black pepper
extra virgin olive oil
1 bunch chopped fresh parsley

Method

Fiery Zesty Tuna Pasta Salad is a community recipe submitted by wandernut and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cook pasta in enough salted boiling water (add a little oil) till al dente.

You can do it while you cook prepare the tuna. Heat up enough olive oil to lightly brown mince garlic on low-medium fire. Toss in lemon rind. When garlic is starting to brown, add tuna (including the oil it was in).

Up fire a little, and mash tuna with spatula until it dries up a little. Drizzle some balsamic vinegar. Sprinkle in paprika a little at a time to evenly mix with tuna. If mixture gets too dry, add a little more extra virgin olive oil.

Season with salt to taste and a little black pepper if you like. Lastly, the lemon juice. Make sure pasta is cool. Drizzle with some extra virgin olive oil.

Toss the pasta gently with the tuna mixture and sliced (raw) red onions in a big salad bowl. Decorate with some parsley on top. There ya go!

Cook pasta in enough salted boiling water (add a little oil) till al dente.

Season with salt to taste and a little black pepper if you like. Lastly, the lemon juice. Make sure pasta is cool. Drizzle with some extra virgin olive oil.

Toss the pasta gently with the tuna mixture and sliced (raw) red onions in a big salad bowl. Decorate with some parsley on top. There ya go!