Spanish tuna pasta salad (ensalada de pasta y atun) with fusilli, red onion, tomatoes, olives, sherry vinegar and hard-boiled egg
Spain on a Fork · ♥ 1K likes · 20.4K views · 7 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Fill a stock pot a little over halfway with water, salt generously, and heat on high.
- water
- sea salt
- 2 whole eggs
Put two eggs in a saucepan with water half an inch (1.25 cm) above them; bring to a boil on high, cover, turn off the heat and leave 10 to 11 minutes.
- 225 g fusilli
Add 225 g fusilli to the boiling water, stirring every one to two minutes, and cook just al dente, 10 minutes here (check the package).
- 1 whole small red onion
- 10 whole cherry tomatoes
- 10 whole black pitted olives
- fresh parsley
Finely chop a small red onion, halve ten cherry tomatoes, thinly slice ten pitted black olives, finely chop a handful of parsley.
- 2 can tuna in olive oil
Drain two cans of tuna in olive oil in a fine sieve over a bowl, shaking gently; keep the tuna in chunks.
- 45 ml olive oil from the canned tuna
- 15 ml sherry vinegar
Combine the cooled pasta, tuna and vegetables in a large bowl; add 45 ml of the tuna oil and 15 ml sherry vinegar, season with sea salt and black pepper, and mix gently.
- freshly cracked black pepper
Serve at room temperature, or cover with plastic wrap and refrigerate up to 3 to 4 days; garnish with the hard-boiled eggs.