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Pepper – tuna – salad

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Ingredients for 4 servings:

  • 250 g pasta
  • 2 cans of tuna in oil
  • 3 large bell peppers
  • 5 tomatoes
  • 3 onions
  • 150 g mayonnaise
  • 3 tbsp milk
  • 5 drops of Tabasco
  • 1 tbsp soy sauce
  • 1 tbsp sauce (shashlik sauce)
  • Salt and pepper, black from the mill
  • Sugar
  • Paprika powder, sweet
  • Paprika powder, hot
  • some parsley, chopped, for garnish

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

pasta salad

Cook the pasta al dente and then let it cool. Combine the tuna oil with mayonnaise, milk, Tabasco, soy sauce, and shish kebab sauce. Season to taste with salt, pepper, sugar, and both types of paprika. Fold the marinade into the cold pasta. Then add the diced bell peppers and tomatoes, the onions (I slice them into rings), and the tuna, and mix everything well. The salad tastes best after it’s been refrigerated overnight. Be sure to season again before serving and then sprinkle with parsley!

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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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