Tuna macaroni salad (without mayonnaise): easy and light

Pasta salad with tuna and seasoned peeled tomatoes: very easy, tasty and light, because without mayonnaise.

A very practical and easy to prepare salad, which is well suited to everyday life or special meals.

Recipe for 4 people.

Classic (no restrictions), Lactose Free

Preparation: 00:40 + cooling time

Interval: 00:00

TOOLS

1 cutting board(s), 1 bowl(s), 1 strainer(s), 1 grater, 1 sieve or colander

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for the farfalle

– 400 g farfalle (or anything else of your choice)

– Salt to taste

Ingredients for the raw tomato sauce:

– 4 large, very ripe tomatoes, grated or processed

– 2 cloves of garlic, slightly crushed

– 1/2 cup(s) of extra virgin olive oil

– Salt to taste

– pepper to taste

TUNA Ingredients

– 2 cans of tuna in olive oil (canned) (or solid canned tuna)

Ingredients TO FINISH AND DECORATE:

– extra virgin olive oil to taste

– chopped parsley to taste

PREPARATION:

1. Bring a pot of water to boil to cook the pasta.
2. Separate the recipe ingredients and utensils.
3. Wash the tomatoes, cut them in half and remove the seeds. Grate on the coarse side or place in a food processor and pulse to shred, without letting it fall apart.
4. Place the grated or processed tomatoes in a colander and let them drain to dehydrate a bit.
5. Open the can and drain the tuna – if you use it preserved in oil, save it for finishing – and divide it into large pieces.
6. Wash and dry the final parsley, chop it and keep it on absorbent paper.

PREPARATION:

Pasta – Cooking:

1. When the water boils, add the salt and pasta.
2. Cook according to package instructions.
3. Once cooked, drain in a colander or colander and rinse with cold water to stop cooking.
4. Reserve.

Raw tomato sauce:

1. Lightly crush the garlic clove with the side of the knife and place it in a bowl large enough to finally combine all the ingredients.
2. Add the extra virgin olive oil, salt and pepper and mix.
3. Add the grated or processed and drained tomatoes and mix again so that they are completely covered in the sauce.
4. Reserve.

Tuna pasta salad:

1. Remove the garlic from the raw tomato sauce.
2. Add the cooked pasta to the sauce and mix well – add a little more extra virgin olive oil if necessary.
3. Add the tuna and mix carefully again so that it does not fall apart.
4. Store in the refrigerator for at least 30 minutes.

FINALIZATION AND ASSEMBLY:

1. Place the Pasta salad with the cold tuna on a serving plate or, if you prefer, distribute it among the plates.
2. Drizzle with extra virgin olive oil or canned tuna olive oil.
3. Complete with chopped parsley.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.