Spanish Tuna Pasta Salad | Classic Recipe that´s Filled with Goodness

By Spain on a Fork · 20 min

Ingredients

Instructions

1. Bring a large pot of water, a little over half full, to a high boil and season it generously with sea salt.
2. Put the eggs in a saucepan with water about 1/2 inch (1.25 cm) above them and bring to a boil over high heat. Cover, turn off the heat and let them sit 10 to 11 minutes for hard-boiled eggs.
3. Once the pot boils, add the pasta and stir every 1 to 2 minutes. When al dente, drain it in a colander and let it drain.
4. While the pasta cools, finely chop the onion and parsley, halve the cherry tomatoes, thinly slice the olives, and drain the tuna through a fine sieve over a bowl, shaking gently. Keep 3 tbsp of the tuna oil.
5. Once the pasta is cool enough to handle, put it in a large bowl with the drained tuna and chopped ingredients. Add 3 tbsp of the reserved tuna oil and the sherry vinegar, season with sea salt and black pepper, and mix gently.
6. Serve chilled, covered in the fridge for up to 3 to 4 days, or at room temperature. Garnish with the hard-boiled eggs cut into quarters.

Summarized from Spain on a Fork's video. Watch it for the details.

More recipes with

OnionEggTomatoRed onionCherry tomatoOliveBlack oliveFusilli