Tuna and Olive Pasta Salad

Name: Tuna and Olive Pasta Salad
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g fusilli; 2 cans tuna in oil; 80 g olives; 1 red onion; 1 handful parsley; 3 tbsp olive oil; 1 lemon; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Tuna and Olive Pasta Salad finds its place in the casual setting of picnic bowls, a dish that effortlessly bridges the gap between simplicity and satisfaction. Born from the desire to create a refreshing meal that travels well, this salad is a staple for outdoor gatherings, where the sun lends warmth to the flavors and the breeze carries the scent of olive oil and lemon. It is a dish that thrives in the company of friends, promising to hold its own as a shareable centerpiece.

The dish should taste like the Mediterranean in a bowl, where the briny olives and rich tuna play off the bright acidity of lemon and the gentle bite of red onion. The fusilli, coated in olive oil, remains distinct and al dente, offering a pleasant chew against the softness of the fish. It is a harmonious blend, meant to be enjoyed under the open sky, where each forkful is a reminder of the sea's bounty and the joy of simple pleasures.

Ingredients

400 gfusilli
2 canstuna in oil
80 golives
1red onion
1 handfulparsley
3 tbspolive oil
1lemon
to tastefine sea salt

Method

Fill a large pot with water and add a generous amount of fine sea salt. Bring the water to a rolling boil over high heat. Add 400 g of fusilli to the boiling water, stirring occasionally to prevent sticking. Cook until the pasta is al dente, which means it should be firm to the bite but not hard.
Once the pasta reaches the desired texture, drain it in a colander and rinse briefly under cold water. This helps to stop the cooking process and cool the pasta slightly. Allow the pasta to drain completely.
Transfer the drained pasta to a large mixing bowl. Drizzle 3 tablespoons of olive oil over the pasta and toss it gently to coat each piece. This step ensures the pasta remains separate and does not clump together as it cools.
Open 2 cans of tuna in oil and drain the excess oil. Flake the tuna into the bowl with the pasta, breaking it into bite-sized pieces. Slice 80 g of olives into rounds and add them to the bowl.
Peel and finely chop 1 red onion, then add it to the pasta mixture. Roughly chop a handful of parsley and sprinkle it over the salad. The parsley will add a fresh, herbal note to the dish.
Cut 1 lemon in half and squeeze its juice over the salad, catching any seeds. Gently fold all the ingredients together until they are evenly distributed.
Taste the salad and add fine sea salt to your liking, keeping in mind that the tuna and olives already contribute some saltiness. Serve the Tuna and Olive Pasta Salad cool, allowing the flavors to meld without being ice-cold.