Tuscan Tuna Salad
Published in Salad Meals
Leave for about an hour for the flavours to develop. Best eaten at room temperature.
Ingredients:
- 2 x 425 g tin tuna chunks
- ½ cup chopped black olives
- 250 g pasta (fusilli, medium shells)
- 1 clove garlic, crushed (optional)
- 310 g cooked cannellini beans (or one tin)
- ½ cup chopped green olives
- 1 tbl olive oil
- 1 bunch English (baby) spinach
Ingredients: Dressing:
- 45 g tin anchovy fillets, drained
- 1 small red chilli, finely chopped (optional)
- 1/4 cup oil (a mixture of olive and vegetable oils gives the best taste)
- salt & freshly ground black pepper
- 2 cloves garlic, crushed
- ¼ cup lemon juice
- 1 tsp sugar
Preparation:
- Drain the tuna. Drain the beans, rinse and drain again. Combine the tuna, beans and olives in a bowl.
- Cook pasta until al dente. Drain and place in another bowl.
- Heat the oil in a pan, add the garlic (if using) and sizzle gently. Add the spinach and toss until wilted, being very careful not to burn the garlic.
- Add to the pasta together with the tuna mixture.
- Chop the drained anchovies very finely, and combine with the remaining dressing ingredients.
- Whisk together very thoroughly, and check and adjust the seasoning if necessary. Stir gently into the salad.
Notes:
- Anchovies are fairly pricey, so if you want to make a budget dish use 1 – 2 tablespoons of fish sauce instead
Serves 4 – 6.
