Usuba
Pasta Salad with Tuna and Mayonnaise
A hearty salad with pasta, canned tuna, egg, and tomatoes. The dish is simple and quick to prepare, perfect for lunch or a light dinner. It is chilled in the refrigerator before serving.
- Total
- 60 min
- Standard serving
- 238.5 g
Ingredients
Total 7
Instructions
- 1
Step 1
Pour the pasta into a large pot with salted water, bring to a boil and cook uncovered. Once the water boils again, reduce the heat so it continues to boil, and cook for another 10–12 minutes. Drain the pasta through a colander, rinse under cold water and let cool.
- 2
Step 2
Boil the egg hard, peel it and crumble finely. Drain the oil from the canned tuna and flake it with a fork. Slice the tomatoes.
- 3
Step 3
Mix the cooled pasta with half of the mayonnaise and tuna. Transfer the salad to a serving dish. Arrange tomato slices and olives along the edge. Drizzle with the remaining mayonnaise and sprinkle with crumbled egg. Refrigerate for 30 minutes before serving.
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