🍝 Creamy Pasta Salad with Tuna and Egg

Name: Creamy Pasta Salad with Tuna and Egg
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g Whole wheat pasta (fusilli); Salt; 4 hard-boiled eggs; 500 g Broccoli florets; 2 Shallots; 1 Clove of garlic; 1 tbsp Butter; 200 ml Whipping cream; 2 tbsp Crème fraîche; 300 g Tuna in its own juice (can); Pepper (from the mill); 2 tbsp Chive rings

894 kcal · 30 min · 4 servings

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Ingredients

500 g Whole wheat pasta (fusilli)
Salt
4 hard-boiled eggs
500 g Broccoli florets
2 Shallots
1 Clove of garlic
1 tbsp Butter
200 ml Whipping cream
2 tbsp Crème fraîche
300 g Tuna in its own juice (can)
Pepper (from the mill)
2 tbsp Chive rings

Instructions

1. Boil water in a large pot and add salt.
2. Cook the pasta according to package instructions until al dente.
3. Drain the pasta in a colander and let it drip dry.
4. Peel the boiled eggs and cut them in half.
5. Wash the broccoli and divide it into small florets.
6. Add the broccoli florets to boiling salted water for 5 minutes.
7. Drain the broccoli and rinse it with cold water to stop the cooking process.
8. Peel the shallot and garlic and chop them finely.
9. Heat butter in a pan.
10. Sauté the shallot and garlic for 3 minutes over medium heat.
11. Add cream, crème fraîche, and the drained tuna to the pan.
12. Let the sauce simmer for 4 minutes and stir occasionally.
13. Fold the drained pasta into the tuna sauce.
14. Season the salad with salt and pepper to taste.
15. Add the broccoli and halved eggs to the salad.
16. Serve the pasta salad on pre-warmed plates.
17. Sprinkle the salad with chives and serve.

Nutrition per serving

kcal: 894
Protein: 46 g · Fett/Fat: 42 g · Carbs: 83 g