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
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
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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Camera Operator: Bill Z Way
Production Company: Fame Park Studios
Editor: Bill Z Way
Music “Oktogon” and “Platos178 ok” are composed and performed by Walter Gaeta
Walter Gaeta Website: http://bit.ly/waltergaetamusician
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Watch the video recipe: https://youtu.be/lUcglZZB3x0