Spaghetti Salad with Tuna (small batch)

  

 

With the warmer weather comes the desire to eat lighter and to eat salads. Early summer/late spring has us all getting out of doors, working in the garden, and wanting to enjoy meals outside in the sunshine. 

Picnics, BBQ's, etc. When you live in a temperate climate we want to make hay while the sun shines! We want to make the most of the warmer weather now that Winter has lost its grip on us because we know that all too soon it will be back knocking on our doors!

That's when salads such as this come in really handy! 

 

 

This is one of the best tuna pasta salads!  You can use other pasta with it if you like, but I always enjoy eating this with spaghetti.

Its simple, quick and very easy to make as well. 

It is a recipe that I have been making for many years.  One of my tried and trues from a cookbook I managed to hang on to called The Best of Pantry.  

For more than two decades, one of the best and most beloved departments of Harrowsmith Country Life was a food column named "Pantry."

I used to love watching Harrowsmith Country Life on the television back in the 1990's. I loved their focus on an organic country lifestyle.  It was something which I always dreamed of living.

 

All of the recipes in the book are tried and trues, based on simple, wholesome, good ingredients. The result is that many of them became my tried and trues.

Now I am on my own, I am downsizing many of my tried and trues. I small batched this almost Mediterranean tuna salad today to feed just two people generously. If you are wanting to feed more it is quite easy to double up on everything, or you could message me and I will give you the full sized recipe.

 

WHAT YOU NEED TO MAKE SPAGHETTI SALAD WITH TUNA

Very simple every day ingredients. With the exception of the fresh herbs, I am sure that most of us already have most of these in our store cupboards.

• 2 TBS extra virgin olive oil
• 1/4 cup (65g) kalamata olives, pitted and quartered
• 2 TBS finely chopped fresh parsley
• 2 TBS finely chopped fresh basil
• 2 TBS finely chopped fresh chives
• 1 TBS drained capers
• pinch red pepper flakes
• 1/2 each roasted red and yellow peppers, peeled and torn into pieces
• 1 clove garlic, peeled and minced
• 1 can albacore tuna, drained and flaked
• 1 TBS good quality balsamic vinegar
• 1/2 TBS fresh lemon juice
• salt and freshly ground black pepper to taste
• 6 ounces (175g) dry spaghetti noodles

 

It might look like a lot of ingredients, but really when you break it down it really isn't  all that much.  I always keep Kalamata olives and capers in my larder.  They are key ingredients for a great many dishes.

You can easily roast your own peppers for this salad.  I wouldn't buy already roasted peppers in brine for this.  Roasting your own always tastes infinitely better, and its not all that difficult to do.

 

HOW TO ROAST AND PEEL BELL PEPPERS

Preheat your broiler or grill to high. Place your peppers on a pan and roast them, turning them frequently, 4-inches from the heat until they are puffed and charred.

Alternately you can roast them on a baking sheet in an oven which has been preheated to 375*F.190*C/ gas mark 4 for half an hour until lightly browned.

Place the charred peppers in a paper or a plastic bag and seal. Leave to sit for 15 minutes to cool. At that time it should be very easy to remove the skins.

Peel and seed and then use as desired as your recipe directs.

 

For this recipe I just torn them roughly into bits. I liked the more rustic feel that tearing them gave to the salad.

I also tore the olives into bits.  Much, much prettier than cutting or dicing, but you do whatever makes you comfortable and happy.

I always only ever buy albacore tuna. It may be a bit more cost wise, but the quality and flavor is worth every extra penny.

 

HOW TO MAKE SPAGHETTI SALAD WITH TUNA

Whisk the oil, olives, parsley, basil, chives, capers, red pepper flakes, peppers, garlic and tuna together in a serving bowl.

Sprinkle with the vinegar, lemon juice, salt and pepper. Leave to marinate at room temperature for half an hour.

Just prior to serving, cook the spaghetti in salted boiling water according to the package directions, just until al dente. Drain well and rinse. Drain again.

Toss the cooked spaghetti with the salad ingredients. Taste and adjust seasoning as required.

Serve slightly warm, or at room temperature.

 

As you can see this salad differs a great deal from the usual mayonnaise tuna salad. It is light and fresh and incredibly tasty, with lots of salty tang from the capers and olives.

If you use tuna in olive oil, it will have even more flavor. There is a light sweetness from the peppers and the fresh herbs give the salad a lovely earthy touch.  

Then there is the tang of the lemon juice and balsamic vinegar.  Together with the garlic, this makes for one very delicious salad! 

 

If you are fond of tuna but not wanting a salad, you might enjoy some of my other tuna recipes:

CLASSIC TUNA MELT - Toasted sandwiches don't get much tastier than these delicious classic tuna melts. These are a real family favorite.

MOM'S TUNA CASSEROLE -  This delicious casserole has been pleasing members of my family since I was a child. Tuna casserole at its very finest. Nostalgic tastiness with the crunch of potato chips on top!

TUNA LOAF WITH MUSTARD CREAM - Winner/winner chicken dinner.  Well fish actually.  Delicious served hot or cold. 

Spaghetti Salad with Tuna

Yield: 2

Author: Marie Rayner

Prep time: 35 MinCook time: 10 MinTotal time: 45 Min

This is a quick, warm weather supper salad with a delicious difference! You can use either oil packed or water packed tuna, depending on how health conscious you are.

Ingredients

• 2 TBS extra virgin olive oil
• 1/4 cup (65g) kalamata olives, pitted and quartered
• 2 TBS finely chopped fresh parsley
• 2 TBS finely chopped fresh basil
• 2 TBS finely chopped fresh chives
• 1 TBS drained capers
• pinch red pepper flakes
• 1/2 each roasted red and yellow peppers, peeled and torn into pieces
• 1 clove garlic, peeled and minced
• 1 can albacore tuna, drained and flaked
• 1 TBS good quality balsamic vinegar
• 1/2 TBS fresh lemon juice
• salt and freshly ground black pepper to taste
• 6 ounces (175g) dry spaghetti noodles

Instructions

1. Whisk the oil, olives, parsley, basil, chives, capers, red pepper flakes, peppers, garlic and tuna together in a serving bowl.
2. Sprinkle with the vinegar, lemon juice, salt and pepper.
3. Leave to marinate at room temperature for half an hour.
4. Just prior to serving, cook the spaghetti in salted boiling water according to the package directions, just until al dente. Drain well and rinse. Drain again.
5. Toss the cooked spaghetti with the salad ingredients. Taste and adjust seasoning as required.
6. Serve slightly warm, or at room temperature.

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