Salade de pâtes au thon – French tuna pasta salad Recipe
This French tuna pasta salad is a practical cold dish that works perfectly as a work lunch or a picnic meal. In France, similar salads are often bought in delicatessens as ready-made “salades composées”. The taste is fresh, slightly mustardy, with crunchy vegetables and satisfying pasta.
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4
Ingredients
- pasta - 250 g
- tuna - 160 g
- cucumber - 1 piece
- bell pepper - 1 piece
- corn - 150 g
- shallot - 1 piece
- mayonnaise - 60 g
- plain yogurt - 80 g
- mustard - 10 g
- lemon juice - 10 ml
- parsley - 8 g
- salt
- pepper
Main Ingredient:
tuna
Preparation
- Cook the pasta in plenty of salted water according to the instructions on the packet, but reduce the cooking time by about 1 minute so it stays slightly firm. Drain and rinse under cold water to stop the cooking, then drain very well.
- Wash the cucumber, peel if needed, and cut into cubes. Wash the bell pepper, remove the core and seeds, and cut into small cubes. Peel the shallot and finely chop it.
- Drain the corn in a sieve. Drain the tuna and break it up with a fork.
- In a large bowl, mix the mayonnaise, yogurt, mustard and lemon juice. Season with salt and pepper, taste, and add more mustard or lemon if needed.
- Add the cooked and cooled pasta, tuna, cucumber, bell pepper, corn and chopped parsley to the dressing. Gently but thoroughly mix so the sauce coats all the ingredients.
- Chill the salad in the fridge for at least 20–30 minutes so the flavours can meld. Stir again before serving and adjust the seasoning with salt and pepper if needed.
Storage
In fridge:
2 days
Freezing:
No
Store the salad in an airtight container in the fridge and eat within 1–2 days. Stir before serving; if it seems a bit dry, loosen it with a spoonful of yogurt, mayonnaise or a splash of lemon juice.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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