John Myers
Noodle Salad with Tuna Fish
The perfect noodle salad with tuna fish recipe with a picture and simple step-by-step instructions.
- 150 g Penne rigate
- 1 teaspoon Salt
- 200 g Green beans
- 0,5 teaspoon Salt
- 3 maturity Tomatoes
- 4 tablespoon Herb vinegar
- 4 tablespoon Brew from the bean boil
- 4 tablespoon Extra virgin olive oil
- 1 pinch Sugar
- Black pepper from the mill
- Salt
- 90 g Drained canned tuna
- 1 bunch Chives fresh
- Preparation: clean the beans and cut into 4 cm pieces; Wash tomatoes, remove the seeds and also cut the pulp into pieces; Drain the tuna and pick a little with a fork; Cut the fresh chives into fine rolls.
- Cook the noodles in salted water until they are al dente and then pour them into a colander to drain. Cook the beans in lightly salted water for 10 minutes and put them in a sieve.
- Mix a marinade out of vinegar, stock, oil, sugar, salt and pepper and mix with the warm pasta and beans, then let cool. Only now fold in the chopped fish and the chives and let them cool completely in the refrigerator.
- This pasta salad also goes very well on a cold party buffet and is always welcome here.
- Note 5: my borage is blooming so beautifully, and because the flowers are extremely tasty, I also like to garnish a salad with them …
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