Pasta and Tuna Salad

5 from 4 votes
Total Time 15 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 432 kcal


  • 4 Eggs
  • 400 g Pasta e.g. Fusilli
  • Salt
  • 400 g Broccoli
  • 2 cans Tuna in oil
  • 200 g Mayonnaise
  • 200 g Whole milk - yogurt
  • 2 Garlic cloves
  • Pepper
  • Lemon juice
  • Sugar
  • 1 small Pot of basil
  • 150 g Cherry tomatoes
  • 50 g Black olives


  • Boil the eggs hard for about 10 minutes, quench, peel and cut into eighths.
  • Prepare the pasta in boiling salted water according to the instructions on the packet.
  • Clean and wash the broccoli and cut into small florets.
  • Cook in boiling salted water for about 5 minutes, drain and drain.
  • Drain the tuna.
  • Mix the mayonnaise and yoghurt together.
  • Peel the garlic and press it through the press to the mayonnaise.
  • Season to taste with salt, pepper, lemon juice and sugar.
  • Tear the tuna smaller and fold into the sauce.
  • Wash the basil, cut the leaves into strips, except for a few for garnish, and add to the sauce.
  • Wash cherry tomatoes and cut in half.
  • Put the pasta, broccoli, eggs, olives and tomatoes in a bowl, fold in the sauce, season to taste again and garnish with basil.


Serving: 100gCalories: 432kcalCarbohydrates: 2.3gProtein: 1.3gFat: 47.2g
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Written by John Myers

Professional Chef with 25 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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