in Spain

Ensalada de pasta with palitos de cangrejo and atún

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Ingredients for 4 servings:

  • 250g farfalle
  • 120 g crab meat or crab meat imitation (surimi), cut into approx. 7 mm pieces
  • 1 medium-sized onion(s), cut into small cubes
  • 1 can tuna in oil, approx. 100 g drained weight
  • 1 tomato(s), cut into small cubes
  • 3 tbsp soy sauce
  • some oregano
  • 3 tbsp olive oil
  • 4 tbsp wine vinegar
  • some sugar
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Spanish pasta salad with crab meat and tuna

Cook the pasta until al dente and drain. To prevent further cooking, rinse the pasta and let it cool completely. Then add the other solid ingredients to the pasta. Mix the tuna oil, olive oil, vinegar, oregano, salt, pepper, a pinch of sugar, and soy sauce to make a vinaigrette and toss with the salad. Taste the salad again before serving and adjust the seasoning if necessary.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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