Tuna Spaghetti Salad
This is an excellent change from the traditional creamy tuna pasta salad. Makes a great main course for a light dinner or lunch, and is also great on a bbq buffet or to take to a potluck. Note that you can prepare the sauce while the pasta is cooking, making this quick too. While it keeps well for a day or two, you can also cut it in half to feed two.
Ingredients
6 serv.- spaghetti↗3⁄4 lb
- olive oil↗2 tablespoons
- garlic, minced↗3 cloves
use less if you wish
- hot pepper flakes↗1⁄4 teaspoon
- freshly ground black pepper1⁄2 teaspoon
- salt↗1⁄4 teaspoon
- ripe tomatoes, seeded and diced↗2
- roasted red peppers, diced↗2
- tuna in water, drained and flaked↗2 cans
7 ounce
- chopped black olives2 tablespoons
- chopped fresh flat leaf parsley1⁄4 cup
- chopped fresh basil1⁄4 cup
- green onions, finely sliced↗2
Step-by-step instructions
- 1
Put on a large pot of salted water to boil; cook spaghetti until al dente stage; drain well and set aside.
- 2
Meanwhile, in a large bowl, whisk together oil, garlic, hot pepper flakes and salt and pepper until well combined.
- 3
Stir in tomatoes, roasted peppers (you can substitute raw red bell peppers if you wish, but the taste will be a little different; still good, just different), tuna and olives (I use greek kalamata olives).
- 4
Next, stir in parsley and basil (do not substitute dried) and green onions.
- 5
Add the well-drained spaghetti to bowl and thoroughly combine with sauce.
- 6
Taste; add more salt and pepper if you wish.
- 7
This is best served either warm or at room temperature; if you wish to make it ahead of time, cover well and refrigerate, but bring it back to room temp before you serve it.
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