John Myers
Pasta and Tuna Salad
The perfect pasta and tuna salad recipe with a picture and simple step-by-step instructions.
- 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.
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