in Recipes

Tuna pasta salad

updated

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Ingredients for 5 servings:

  • 1 bag of fusilli
  • 2 cans of tuna in its own juice
  • 1 can of corn
  • 1 can pineapple pieces
  • 3 eggs (but you can also do without them)
  • some mayonnaise as desired
  • salt and pepper
  • n. B. Herbs, dried or fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

Very easy to prepare! Fresh and a favorite at barbecues

Cook the pasta until al dente. Hard-boil the eggs (if desired), about 12 minutes. Drain the tuna, pineapple, and corn, discarding the juice, and place everything in a large bowl. Add the al dente pasta (rinsed with cold water) to the bowl. Cut the eggs into small cubes and add them. Add salt, pepper, and herbs to taste. Add a generous dash of mayonnaise and stir well. Can be eaten straight away! Perfect for barbecues or to serve as a main course. But it’s also a great snack.

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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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