Tuna Pasta Salad with Fried Capers

5 from 6 votes
Total Time 2 hours 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 36 kcal


  • 1 Glass Capers
  • Rapeseed oil
  • 250 g Farfalle
  • 1 Can Tuna
  • 0,5 Can Corn
  • 120 g Yogurt
  • 1 Onion
  • 1 Carrot
  • 1 handful Basil
  • 2 Stalk Garlic green
  • Olive oil
  • 4 tbsp Balsamic vinegar
  • Pepper from the grinder
  • Sea salt
  • 1 tsp Salad herbs
  • Sugar
  • 0,5 tsp Smoked peppers


  • Grate the carrots finely. Peel the onion and finely chop it together with the basil and garlic greens. For the dressing - mix yoghurt with smoked paprika, salad herbs, balsamic vinegar and olive oil.
  • Mix in the carrot, onion, corn, tuna and remaining herbs.
  • In the meantime, cook the pasta until al dente, drain it - just don't peel it off and fold it into the salad while it is still lukewarm.
  • Season to taste with salt, pepper and sugar and possibly an extra dash of balsamic vinegar. If there is enough time, let it steep for a few hours.
  • Heat plenty of rapeseed oil and fry the drained capers in it until they burst - drain on kitchen crepe and pour over the salad as a topping.


Serving: 100gCalories: 36kcalCarbohydrates: 2.8gProtein: 2.2gFat: 0.9g
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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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