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Pasta and vegetable salad with tuna

updated

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Ingredients for 2 servings:

  • ½ pack of spaghetti, approx. 500 g each
  • ½ iceberg lettuce
  • 1 bell pepper(s), red
  • 8 mini tomatoes (mini plum tomatoes)
  • 1 handful of Gouda, grated
  • 1 can tuna fillet(s) à 200 g
  • 1 tsp olive oil
  • 1 tsp vinegar
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

easy and fast

Break the spaghetti into small pieces and cook in salted water. Meanwhile, chop the iceberg lettuce and bell pepper into small pieces. Quarter the tomatoes and toss the vegetables in a bowl. Add the olive oil and a splash of vinegar. Drain the spaghetti and toss it into the vegetables along with the grated cheese. Season the salad with salt and pepper. Transfer the salad to a plate and garnish with the shredded tuna. I serve it with baguette.

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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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