Corn pasta salad with tuna

Name: Corn pasta salad with tuna - Eufrosina F.
Ingredients: pasta made from corn flour approx. 300 g; iodized salt 5 g; tuna in its own juice 2 cans; approx. 200 g; radishes 1 bunch; sliced Kalamata olives approx. 100 g; green onions 3; 4 stalks; green garlic 2 stalks; juice from 1 lemon; olive oil; chives for garnish.

Savory - Corn pasta salad with tuna by Eufrosina F. - Recipia

Corn Pasta Salad with Tuna A few times a year, especially during fish fasting periods, I like to prepare this quick corn pasta salad with tuna. I appreciate that it's filling yet light, and it can be made with what I already have in the fridge: gluten-free pasta, canned tuna, and greens. It doesn’t require much planning, and the salad turns out colorful and refreshing, perfect for a main meal or as a packed lunch. Quick Info Total time: about 25 minutes Preparation time: 10 minutes Cooking time: 10 minutes Servings: 3-4 Difficulty: easy Recipe type: hearty salad, suitable for fasting with fish allowance or diets Ingredients corn pasta – 300 g iodized salt – 5 g (for boiling pasta) tuna in its own juice – 2 cans, about 200 g radishes – 1 bunch sliced Kalamata olives – about 100 g green onions – 3-4 stalks green garlic – 2 stalks juice from 1 lemon olive oil (a few tablespoons) chives, for garnish Preparation Method 1. Bring a large pot of cold water (about 4 liters) with iodized salt to a boil. 2. Once the water is boiling, add the pasta. Cook for 10 minutes over medium heat, uncovered. 3. After cooking, drain the pasta and rinse it under cold running water to prevent sticking. 4. Drizzle with a little olive oil and let it cool slightly. 5. Wash the radishes and slice them into rounds or suitable pieces, as preferred. 6. Wash and thinly slice the green onions and green garlic. 7. Drain the tuna well, then flake it with a fork. 8. In a large bowl, combine the pasta with the radishes, flaked tuna, green onions, green garlic, and sliced olives. 9. Season with lemon juice and a little more olive oil. 10. For garnish, sprinkle chopped chives on top. 11. Taste and, if needed, add pepper or a bit of chili for those who prefer a spicier salad. No additional salt is necessary, considering the tuna and olives. Why I Make This Recipe Often I love it because it’s quick, hearty, and fits on days when I don’t feel like cooking something complicated. It can be served warm right after the pasta is ready or cold if saved for later or packed. It doesn’t require hard-to-find ingredients and is stress-free to make. Tips and Variations Tips If the pasta sticks after cooling, add 1 tablespoon of oil and toss it. Tuna in its own juice is preferred, but oil-packed tuna works too if drained well. Do not add extra salt unless absolutely needed at the end. Substitutions Corn pasta can be replaced with regular wheat pasta or chickpea pasta if you want a gluten-free option. Kalamata olives can be swapped with any black olives, though the taste will differ. Green garlic can be omitted if you don’t like its raw flavor. Variations Capers can be added for a more intense flavor if you have them on hand. The salad also works well with some diced bell peppers or cucumbers for added freshness. Serving Ideas It can be served as is, as a main dish for lunch or dinner. It’s also suitable as a picnic salad, packed lunch, or on platters for a cold buffet. Frequently Asked Questions Can I use a different type of pasta? Yes, any type of pasta works, but corn pasta has a firmer texture and is gluten-free. Short pasta (penne, fusilli) is more suitable than long pasta. Does tuna in oil work just as well? You can use tuna in oil, but it needs to be drained very well so the salad doesn't become heavy or oily. Can I omit the olives if I don’t have them or don’t like them? Yes, olives are not essential, but their absence will slightly change the flavor and salt content. What can I use instead of chives? Additional green onions or parsley can be quick alternatives if you don’t have chives. Is it necessary to rinse the pasta with cold water? For this salad, yes. It helps stop the cooking process and prevents the pasta from sticking together. Nutritional Values Estimated for a medium serving (from 4): Calories: 340-370 kcal Protein: 16-18 g Carbohydrates: 48-50 g Fat: 7-9 g Values may vary depending on the type of pasta and how much olive oil is used. The salad is quite balanced, providing enough protein from the tuna and carbohydrates from the corn pasta. Storage and Reheating The salad can be stored in the fridge in a covered container for up to 2 days. If the pasta hardens after refrigeration, add a little oil or lemon juice before serving. I do not recommend reheating in the microwave; it is best served cold or at room temperature.

Corn pasta salad with tuna

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