← All recipes

🍝 Fresh Tuna Pasta Salad

578 kcal · 30 min · 4 servings

Ingredients

• 150 g Farfalle
• Salt
• 112 g Tuna in its own juice
• 200 g Celery (2 stalks)
• 1 red onion
• 50 g marinated dried tomatoes
• 20 g Arugula (0.25 bunch)
• 0.5 Lemon
• Pepper
• 3 tbsp Olive oil (best quality)

Instructions

1. 1. Boil water in a pot and add some salt.
2. 2. Cook the pasta in this salted water until it is al dente. Follow the instructions on the package.
3. 3. Take the can of tuna.
4. 4. Drain the oil or water from the can.
5. 5. Break the tuna into small pieces with a fork.
6. 6. Wash the celery under running water.
7. 7. Remove the tough strings from the celery stalk.
8. 8. Peel the onion.
9. 9. Cut the celery and the onion into very small cubes.
10. 10. Drain the sun-dried tomatoes.
11. 11. Cut the sun-dried tomatoes into small pieces.
12. 12. Wash the arugula.
13. 13. Dry the arugula well, for example in a salad spinner.
14. 14. Cut the arugula into coarse pieces.
15. 15. Drain the pasta in a colander.
16. 16. Rinse the pasta with cold water to cool them down.
17. 17. Place the cooled pasta in a large bowl.
18. 18. Add the tuna to the bowl.
19. 19. Add the small tomato pieces to the bowl.
20. 20. Add the arugula to the bowl.
21. 21. Add the fine cubes of celery to the bowl.
22. 22. Add the fine cubes of onion to the bowl.
23. 23. Mix all ingredients in the bowl thoroughly.
24. 24. Squeeze the lemon to get the juice.
25. 25. Take two tablespoons of lemon juice.
26. 26. Season the lemon juice with some salt and pepper.
27. 27. Whisk the seasoning well.
28. 28. Stir olive oil into the seasoning.
29. 29. Pour the dressing mixture over the pasta salad.
30. 30. Let the salad marinate for 15 minutes.
31. 31. Taste the salad at the end and adjust with salt and pepper if necessary.

Nutrition per serving

• kcal: 578
• Protein: 26 g · Fett/Fat: 25 g · Carbs: 58 g