Tuna Pasta Salad - Recipe No. 50

Name: Tuna Pasta Salad - Recipe No. 50 - Ina E.
Ingredients: 500 g mini spirals Panzani; 5 cans of tuna in oil or its own juice; shredded as I had; 1 jar of pickles; 200 g sliced olives; 1 large can of corn; 1 large onion chopped into rings; 1 egg yolk; 3 teaspoons of mustard; 500 ml oil; juice of 1 lemon; salt and pepper to taste; green onion leaves for garnish.

Pasta/Pizza - Tuna Pasta Salad - Recipe No. 50 by Ina E. - Recipia

Pasta salad with tuna is made in a few simple steps and is perfect when you need a cold, hearty dish. The pasta is boiled, cooled, then mixed with tuna, pickles, corn, olives, and onion. Homemade mayonnaise binds all the ingredients together and gives the salad a richer flavor. It is important that the pasta is well drained and rinsed with cold water, and that the pickles and tuna do not have excess liquid. This way, the salad stays cohesive and does not become watery after mixing. Quick Info Total time: not specified in the original recipe; includes cooking time for the pasta, preparation of ingredients, and cooling of the salad Preparation time: not specified Cooking time: 8-10 minutes for pasta, once the water starts boiling Servings: not specified; the quantity is suitable for multiple servings Difficulty: easy Recipe type: cold pasta salad with tuna, suitable for lunch, dinner, or make-ahead meals Ingredients 500 g mini spiral pasta Panzani 5 cans of tuna in oil or in its own juice, flaked 1 jar of pickles 200 g sliced olives 1 large can of corn 1 large onion, sliced 1 egg yolk 3 teaspoons mustard 500 ml oil Juice of 1 lemon Salt, to taste Pepper, to taste Chopped green onion for garnish If using tuna in oil, the oil from the cans can be saved and added to the mayonnaise. Tuna in its own juice should be well drained before adding it to the salad. The amount of corn and pickles is based on the cans and jar used, with no specific weight mentioned in the original recipe. Preparation steps 1. Bring a pot of 4 liters of water to a boil. When the water starts boiling, add 1 teaspoon of salt and the pasta. 2. Boil the pasta for no more than 8-10 minutes. Check to ensure they are cooked but do not let them soften too much, as they will be mixed with the other ingredients later. 3. Drain the pasta and rinse with cold water. After rinsing, set them aside until you prepare the other ingredients. 4. Peel the onion and slice it. Cut the pickles in half lengthwise, then into slices. 5. Gently squeeze the sliced pickles to remove excess juice. There’s no need to press them too hard, just enough to prevent too much liquid from being released into the salad. 6. Drain the tuna well and flake it if necessary. If you used tuna in oil, keep the oil from the can and use it in the mayonnaise. 7. Prepare the mayonnaise. Whisk the egg yolk with the 3 teaspoons of mustard, then gradually add the oil, mixing until the sauce thickens. At this stage, you can also use the oil drained from the tuna packed in oil. 8. In a large bowl, combine the cooled pasta, tuna, onion, pickles, sliced olives, and corn. 9. Season with salt and pepper, then add the juice of 1 lemon. Gently mix to distribute the ingredients and seasonings. 10. Add the mayonnaise and mix well until all components are evenly coated. Be careful not to crush the corn or pickles while mixing. 11. Cover the salad and refrigerate. Before serving, sprinkle with chopped green onion. Why I make this recipe often It’s a hearty salad that is served cold and doesn’t require additional sides. The pasta and tuna make it filling, while the pickles, lemon, and onion give it a fresher taste. It can be prepared in advance, making it useful when you want a meal ready to serve after the salad has cooled. I also like it because the ingredients are prepared separately and then combined in one bowl. Additionally, the recipe is easy to adapt based on the type of tuna available, whether in oil or in its own juice, without changing the basic steps. Tips Make sure to drain the pasta well after rinsing. If they retain too much water, the mayonnaise will thin out, and the salad will lose its desired consistency. Pickles should be gently squeezed before adding. They provide acidity and flavor, but excess juice can make the salad watery. The tuna must be well drained, especially if it’s in its own juice. If using tuna in oil, you can save the oil for the mayonnaise, as indicated in the original recipe. Add the mayonnaise after the pasta and other ingredients have been mixed with salt, pepper, and lemon. This way, the seasonings distribute more evenly. The salad should be chilled before serving. If you taste it immediately after mixing, the flavor may differ from that after cooling. Substitutions Tuna in oil can be replaced with tuna in its own juice. In both cases, the can should be well drained before use. If using tuna in its own juice, the mayonnaise is prepared with the oil specified in the ingredients. If using tuna in oil, some of the oil from the can can be added to the mayonnaise. For pasta, mini spiral Panzani is used as per the recipe. If you don’t have this type, you can use another type of short pasta, keeping the same quantity, though the texture of the salad may be slightly different. Variations You can change the ratio between pasta and canned ingredients depending on how hearty you want the salad to be, without altering the basic combination. The recipe remains based on pasta, tuna, corn, olives, pickles, onion, and mayonnaise. For a tangier flavor, use the full juice of the lemon as stated in the recipe. If you prefer a less acidic taste, you can add the juice gradually, tasting along the way. Green onion is used for garnish at the end. It can be sprinkled in fine strands so it doesn’t overpower the other ingredients. Serving ideas Serve the salad cold, directly from the bowl in which it was chilled or portioned into plates. Finally, sprinkle with green onion leaves or strands. It’s suitable for lunch or dinner and can be served as a hearty salad. There’s no need for reheating, as it is served cold. Frequently asked questions Can I use pasta cooked on the same day? Yes. After boiling, the pasta should be drained and immediately rinsed with cold water, then set aside until mixed with the other ingredients. It’s important that they don’t go into the mixture while hot. What should I do if the salad turned out too watery? Check if the tuna and pickles were drained sufficiently. The excess liquid usually comes from these ingredients or from pasta that wasn’t drained properly. Let the salad chill before deciding if it needs adjustments. Can I use tuna in its own juice? Yes. The recipe allows for using tuna in oil or in its own juice. Tuna in its own juice should be well drained, and the mayonnaise is prepared separately with oil. How long should it be kept in the fridge? The source does not specify an exact time. It’s sufficient for it to be chilled before serving. Since it contains homemade mayonnaise, tuna, and other perishable ingredients, the salad should be stored covered in the refrigerator and is best consumed within 1-2 days. Can the pasta salad with tuna be heated? No. This recipe is designed to be served cold. Heating is not suitable for a salad with mayonnaise, pickles, and the other ingredients. Nutritional values The following values are estimates and may not be exact, as the weights of the tuna, corn, and pickle jar are not specified. The calculation is also influenced by the amount of oil that actually goes into the mayonnaise. For approximately 100 g of salad, the estimates are: Calories: approximately 270-320 kcal Protein: approximately 6-8 g Carbohydrates: approximately 15-19 g Fats: approximately 22-27 g The majority of the fats come from the oil used in the mayonnaise and any oil from the tuna cans. The pasta and corn mainly contribute to the carbohydrate intake, while the tuna adds protein. Storage and reheating Store the salad covered in the refrigerator. There’s no need to reheat it, and it’s not recommended to heat it, as it contains mayonnaise, tuna, pickles, and vegetables that are served cold. The original recipe does not specify an exact storage time. For good taste and texture, consume the salad as soon as possible, preferably within 1-2 days. If it has been left out at room temperature for a long time, do not put it back in the refrigerator for later consumption.

Tuna Pasta Salad - Recipe No. 50

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