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Fiery Zesty Tuna Pasta Salad

A community recipe by

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.

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.

Ingredients

Serves: 8

Metric Cups
  • 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.
  • 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!
  • Tell us what you think