PASTA SALAD WITH TUNA RECIPES

Name: The best pasta salad
Total time: 15 min
Yield: 4
Ingredients: 310 g small shell-shaped pasta; 3 cloves garlic; 255 g yellow cherry tomatoes; 255 g red cherry tomatoes; 1 handful black olives pitted; 2 tablespoons fresh chives; 1 handful fresh basil; ½ cucumber; 4 tablespoons white wine vinegar or to taste; 7 tablespoons extra virgin olive oil; sea salt; freshly ground black pepper

BEST PASTA SALAD | PASTA RECIPES | JAMIE OLIVER RECIPES

Best Pasta Salad | Pasta Recipes | Jamie Oliver Recipes image

A perfect summer salad – super-simple, tasty, and great for a light lunch or barbecue.

Total Time 15 minutes

Yield 4

Number Of Ingredients 12

Ingredients

310 g small shell-shaped pasta
3 cloves garlic
255 g yellow cherry tomatoes
255 g red cherry tomatoes
1 handful black olives pitted
2 tablespoons fresh chives
1 handful fresh basil
½ cucumber
4 tablespoons white wine vinegar or to taste
7 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper

Steps:

1. Bring a large pan of salted water to the boil. Throw in the pasta and cloves of garlic, boil until al dente, drain and run under cold water to cool. Put the garlic to one side to use for the dressing. Put the pasta into a bowl. Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl. Squash the garlic cloves out of their skins and mush in a pestle and mortar. Add the vinegar, oil and seasoning. Drizzle this over the salad, adding a little more seasoning to taste.

Nutrition Facts : Calories 507 calories, FatContent 24.6 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 11.4 g protein, CarbohydrateContent 63.6 g carbohydrate, SugarContent 7.4 g sugar, SodiumContent 1.10 g salt, FiberContent 4.5 g fibre

TUNA NIçOISE SALAD RECIPE | BBC GOOD FOOD

Tuna Niçoise salad recipe | BBC Good Food image

This colourful tuna Niçoise salad makes the most of storecupboard ingredients - vary it for a special occasion by using fresh tuna.

Provided by Good Food team

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 9

Ingredients

450g waxy potatoes , unpeeled and thickly sliced
2 tbsp plus 2 tsp olive oil
4 eggs
1 tbsp red wine vinegar
2 tbsp caper , rinsed
50g SunBlush or sundried tomato in oil, finely chopped
½ red onion , thinly sliced
100g baby spinach
2 x 160g or 200g cans yellowfin tuna steak in springwater, drained

Steps:

Heat oven to 200C/fan 180C/gas 6. Toss the potatoes with 2 tsp oil and some seasoning. Tip onto a large baking tray, then roast for 20 mins, stirring halfway, until crisp, golden and cooked through.
Meanwhile, put eggs in a small pan of water, bring to the boil, then simmer for 8-10 mins, depending on how you like them cooked. Plunge into a bowl of cold water to cool for a few mins. Peel away the shells, then cut into halves.
In a large salad bowl, whisk together the remaining oil, red wine vinegar, capers and chopped tomatoes. Season, tip in the onion, spinach, tuna and potatoes, then gently toss together. Top with the eggs, then serve straight away.

Nutrition Facts : Calories 332 calories, FatContent 16 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 3 grams sugar, ProteinContent 25 grams protein, SodiumContent 1.35 milligram of sodium

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