Another recipe made in lovely Venice! This easy-to-make pasta salad with tuna is perfect as a starter or as a side dish. Try it yourself!
Cook the pasta all dente and let it cool down.
Chop the 1/2 onion roughly, cut 1 tomato in half and scoop from one side the meat out. Then chop the half roughly. Save the other half to garnish. Chop the spring onion in rings. Cut the feta cheese in cubes.
Slice the olives.
Add all chopped ingredients to the cold or lukewarm pasta. Add the capers, a bit of lemon zest, some crushed rocket and some salt and pepper to the pasta. Add like 3/4 of the tuna to the pasta and save the rest for the garnish.
Sprinkle some olive oil and a bit of lemon juice over the pasta. Hustle all the ingredients. Chop a bit of parsley and cut the other half of the tomato in slices. Garnish the mixture with the rest of the tuna, the tomato slices and parsley.
- penne or pipe rigate
- 1 can of (sustaineble) tuna in sunflower oil
- 1/2 red onion
- 1/2 lemon
- 1 spring onion
- 1 tomato
- 100 gr. feta cheese
- 1 tbsp capers
- salt and pepper
- olive oil