Ravioli salad with cheese and tuna

Name: Ravioli salad with cheese and tuna - Ortansa K.
Ingredients: 200 g ravioli with cheese; 200 g tuna in its own juice; 2; 3 tablespoons of corn kernels; 1/2 bell pepper; 100 g pitted olives; 5; 6 cherry tomatoes; a few peppercorns; salt; 2 tablespoons of olive oil; 1 tablespoon of lemon juice; fresh parsley

Savory - Ravioli salad with cheese and tuna by Ortansa K. - Recipia

Ravioli Salad with Cheese and Tuna I made this salad one evening when I was craving something quick, but not the classic tuna with corn. I had cheese ravioli in the fridge and decided to try turning them into a hearty salad. It seemed like a great option for dinner, especially if served warm, but it also works well cold, straight from the fridge, the next day. It doesn't require much skill, and the ingredients are easy to find. Quick Info Total Time: 25-30 minutes Preparation Time: 10 minutes Cooking Time: 10-12 minutes (for ravioli; depends on the package) Servings: 2-3 Difficulty: Easy Recipe Type: Hearty salad, quick dinner, cold lunch Ingredients 200 g cheese ravioli (from the fridge, any variety you prefer) 200 g tuna in its own juice (one medium can) 2-3 tablespoons canned corn (well drained) 1/2 bell pepper 100 g pitted olives 5-6 cherry tomatoes a few peppercorns salt, to taste 2 tablespoons olive oil 1 tablespoon lemon juice chopped fresh parsley Instructions 1. Bring a pot of salted water to a boil. When it’s boiling, add the ravioli and cook them according to the package instructions (usually between 8 and 12 minutes). Stir gently to prevent them from sticking together or to the bottom. 2. Drain the ravioli in a colander and let them cool for a few minutes. Place them in a large bowl and add the olive oil. Gently toss to avoid breaking them. 3. Slice the olives into rounds. Remove the seeds from the bell pepper and cut it into bite-sized pieces (not too small, so the texture is noticeable). Drain the corn well. 4. Add the corn, olives, and diced bell pepper to the ravioli. 5. Open the can of tuna, drain the juice, and place the fish on top of the salad. 6. Sprinkle a pinch of salt, a few crushed peppercorns, and drizzle the lemon juice. Gently mix everything without crushing the ingredients. 7. Wash the cherry tomatoes and cut them into quarters. Add them to the salad at the end, along with the chopped parsley. 8. The salad can be served immediately or after chilling in the fridge for 15-20 minutes. Why I Make This Recipe Often I choose this salad when I want something hearty without spending too much time in the kitchen. It's filling, has a balanced flavor, and I can take it to go. It stays good the next day, making it practical for breakfast or lunch. Tips and Variations Tips 1. Do not rinse the ravioli with cold water after boiling – just drain them well and add the olive oil directly to prevent sticking and to retain flavor. 2. If the ravioli are too hot when you add the vegetables, they may change texture; it’s better to let the pasta cool slightly. 3. If you have fresh parsley, chop it just before serving to preserve its flavor. Substitutions 1. Cheese ravioli can be swapped for ricotta and spinach ravioli, but the final flavor will be more neutral. 2. Tuna in its own juice can be replaced with tuna in oil, just be sure to drain it well. 3. Cherry tomatoes can be replaced with regular tomatoes, diced small. 4. The bell pepper can be red, yellow, or orange, but it’s important that it’s sweet, not spicy. Variations 1. For a fish-free version, you can omit the tuna but replace it with a neutral protein, like chickpeas or a boiled egg. 2. If you want more vegetables, you can add diced fresh cucumbers. 3. If you enjoy a slightly spicy flavor, add some finely chopped red onion. Serving Ideas Serve it either immediately while the ravioli are slightly warm or after it has been in the fridge. It works well for lunch, dinner, or as a packed salad. With a slice of bread on the side, it becomes a complete meal. Frequently Asked Questions 1. Can I use another type of pasta instead of ravioli? Yes, but the texture and flavor will be different. Cheese ravioli provide body and creaminess, but you can try short stuffed pasta if you find it. 2. Can the salad be prepared in advance? Yes, but the pasta absorbs the dressing if left for too long. It’s fine to keep it in the fridge until the next day, but the best flavor is within the first few hours. 3. What if I can't find bell pepper? You can use any sweet bell pepper. Red pepper has the closest flavor. 4. Is it okay to leave out the olives? Yes, but their absence changes the flavor slightly. You can compensate with a few capers if you have them. 5. Is smoked tuna suitable? It’s an option, but it will dominate the salad's flavor. Use plain tuna if you want a balance of flavors. Nutritional Values Estimated values per serving: Calories: 370-420 kcal Protein: 20-25 g Carbohydrates: 45-50 g Fats: 10-15 g The values depend greatly on the type of ravioli and whether the tuna is in oil or its own juice. It’s a balanced salad with a good protein content and not too much fat. Storage and Reheating The salad can be stored in the fridge in a closed container for up to 24 hours. I do not recommend keeping it longer, as the pasta becomes too soft. There’s no need to reheat it; it’s best enjoyed cold or at room temperature. If there are leftovers, gently mix before eating them.

Ravioli salad with cheese and tuna

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