John Myers
Tuna Pasta Salad with Paprika
The perfect tuna pasta salad with paprika recipe with a picture and simple step-by-step instructions.
- 125 g Pasta
- 225 g Tuna in oil
- 250 g Tomatoes
- 2 Green peppers
- 1 tsp Extra virgin olive oil
- 1 tsp Salt
- 50 g Mayonnaise lightly
- 2 tbsp Tomato ketchup
- 1 tbsp Sweet paprika
- 50 g Whole milk yogurt
- Sugar, pepper
- Chives rings
- Olives stuffed with peppers
- First, we boil 1l of water and then add 1 tablespoon of salt and a little olive oil. Cook the pasta according to the instructions on the packet (usually around 10 minutes) and then rinse with cold water. Drain.
- In the meantime, mix the mayo with the ketchup, paprika powder, yogurt, sugar, salt and pepper and season well.
- Crumble the tuna and mix into the sauce. Add the tuna oil.
- Wash, quarter and core the peppers and cut into fine strips. Cut the tomatoes in 1/8 and core.
- Now mix the vegetables with the noodles and tuna sauce and season again to taste. Sprinkle with the chives rolls.
- If you like, you can add sliced olives before sprinkling with chives. I really like it.
- Goes well with beer or a strong, dry rosé wine.
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