Sunday,18 February, 2018
Current issue | Issue 1302, (30 June - 13 July 2016)
Sunday,18 February, 2018
Issue 1302, (30 June - 13 July 2016)

Ahram Weekly

Sufra Dayma: Pasta tuna salad

Serves 6


500 gm small elbow pasta
2 x 175 gm canned solid packed tuna
1 onion (finely diced or thinly sliced)
A handful of parsley leaves (finely chopped)
A handful of dill leaves (finely chopped)
1/4 cup chopped chives
1 cup diced avocado
1 small each red, yellow capsicum (seeded, finely diced)
2 green chilis (seeded, finely chopped), optional
Juice of 4 lemons
1/4 cup each: black, green olives (pitted, sliced)
Salt + pepper (to taste)
Extra virgin olive oil (to drizzle)

Fill a large cooking pan with salted water.  Bring to the boil.  Add pasta.  Cook until al dente.  Strain from waters into a strainer.  Rinse under running tap water.  Strain well and drain.  Pour into a large serving bowl.  In another bowl, combine together all remaining ingredients; except for oil.  Mix them well.  Add to pasta; when completely cooled off.  Gently mix to combine, until well integrated.  Taste for salt.  Drizzle a small amount of oil and gently stir to mix with all other ingredients.  Serve at room temperature, or refrigerate; covered, to use for later on; when needed.

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