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Cold pasta shells filled with tuna cream

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Ingredients for 10 servings:

  • 30 mussel pasta (Conchiglie grandi)
  • 2 cans of tuna in its own juice
  • 2 tbsp capers
  • 1 beefsteak tomato(s)
  • 5 tomatoes, dried
  • 250 g ricotta
  • salt and pepper
  • 1 bunch dill, fresh
  • arugula
  • Capers

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 14 minutes; Total time approx. 44 minutes

for the cold buffet

Cook the pasta shells according to the package instructions, then rinse and cool. 30 shells weigh approximately 250g. Finely chop the capers with fresh and sun-dried tomatoes or, for example, chop them in a food processor. Mix with the tuna and ricotta and season with salt and pepper. The easiest way to fill the pasta is to hold it in your hand, press open the opening, and fill it with the cream using a teaspoon. A small sprig of fresh dill looks pretty as a garnish, and the pasta can be served on a bed of arugula with a few capers for decoration.

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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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