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Light pasta salad with tuna and capers

updated

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Ingredients for 3 servings:

  • 250 g pasta, small
  • 1 can tuna, in its own juice
  • 1 cup of yogurt
  • 2 tbsp salad cream, (Miracel Whip Balance)
  • 1 tbsp ketchup
  • 1 tbsp oregano
  • some paprika powder
  • salt and pepper
  • Sugar
  • 1 dashes lemon juice
  • 1 red bell pepper(s)
  • 1 piece(s) cucumber(s), approx. 1/3
  • 3 tbsp capers
  • 3 spring onions

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Cook the pasta until al dente, then rinse and transfer to a bowl. Finely dice the bell pepper and cucumber, drain and chop the capers, and finely slice the spring onions. Drain the tuna and add everything to the pasta. Mix the salad cream, yogurt, ketchup, and lemon juice to make a sauce and season generously with the spices. Mix everything together and season again. A delicious, light side dish for a barbecue.

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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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