Elevated Tuna-Pasta Salad
This can tuna pasta salad brings canned tuna to life with a burst of fresh and hearty flavors. The combination of green beans, tomatoes, olives, capers, and pasta creates a vibrant and satisfying dish. It's a delicious way to elevate canned tuna into a memorable meal.
Yield
8 servingsPrep
10 minCook
10 minReady
20 min
How to make tuna pasta salad?
This can tuna pasta recipe ticks all of the boxes.
First, we have the green beans, which add a delightful crunch to the dish. They're like the salad's backup dancers, always there to support the main act without stealing the spotlight.
Next, we add fresh tomatoes, which bring a burst of freshness and juiciness that build the dressing. They're like the chorus of a song, adding depth and harmony to the overall flavor.
The scallions are like the orchestra's brass section, adding a little zing to the mix with their subtle oniony taste.
The black olives and capers are the percussionists, providing a punchy, salty flavor that keeps the beat going.
The conductors are the garlic, salt, and pepper, ensuring all the flavors are in sync and working together to create a harmonious dish.
The fresh parsley is like the virtuoso violinist, adding of elegance and sophistication to the salad.
The extra virgin olive oil is the stage manager, ensuring everything runs smoothly and providing a smooth, silky texture to the dish.
And finally, the star of the show: the tuna fish! It's like the lead singer, bringing it together with its meaty, savory flavor.
So there you have it, a can tuna pasta salad that's a real showstopper.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
beans
green, fresh, cut into 1/2 inch lengths |
|
| 8 | each |
tomatoes
ripe, plum, cut into 8 pieces each |
|
| 6 | each |
scallions, spring or green onions
with 3 inches green, cut on diagonal into thin slices |
|
| ½ | cup |
olives
pitted, black, coarsely chopped |
*
|
| 1 | tablespoon |
capers
tiny |
|
| 1 | teaspoon |
garlic
finely minced |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 5 | tablespoons |
parsley leaves
fresh, chopped |
|
| ¼ | cup |
vegetable oil
extra virgin olive |
|
| 2 | each |
tuna fish
water packed, cans, drained |
* |
| ¾ | pounds |
pasta
tube shaped, (Ziti or Penne), cooked al dente |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
beans
green, fresh, cut into 1/2 inch lengths |
|
| 8 | each |
tomatoes
ripe, plum, cut into 8 pieces each |
|
| 6 | each |
scallions, spring or green onions
with 3 inches green, cut on diagonal into thin slices |
|
| 118 | ml |
olives
pitted, black, coarsely chopped |
*
|
| 15 | ml |
capers
tiny |
|
| 5 | ml |
garlic
finely minced |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 75 | ml |
parsley leaves
fresh, chopped |
|
| 59 | ml |
vegetable oil
extra virgin olive |
|
| 2 | each |
tuna fish
water packed, cans, drained |
* |
| 340.2 | g |
pasta
tube shaped, (Ziti or Penne), cooked al dente |
|
Directions
Bring a large pot of salted water to the boil.
Blanch green beans for approximately 3 minutes or until crisp but tender. Drain, rinse under cold water, or refresh in an ice bath, then pat dry.
In a large bowl, combine the green beans with the tomatoes, scallions, olives, capers, garlic, salt, pepper, and four tablespoons of parsley.
Drizzle in the olive oil, folding the ingredients gently. Let the mixture rest at room temperature for at least an hour for the flavors to blend.
To serve, flake the tuna into large pieces and add it to the sauce. Add the cooked pasta and toss gently. Adjust the seasonings and garnish with the remaining tablespoons of parsley.
Serve at room temperature.
