Tuna Pasta Salad (No Mayo!)
This is not your average tuna pasta salad. It uses olive oil and lemon instead of mayo, and Mediterranean flavors like tomatoes, olives, capers, and basil. This tuna pasta salad is healthy, fresh, bright and light!
Servings: 4 medium portions
Ingredients
- 1 pound short pasta of choice like penne or fusilli
- 4 5-ounce cans tuna in olive oil drained
- 1 pound cherry tomatoes quartered
- ¾ cup kalamata olives halved
- 3 medium shallots finely chopped
- 2 large garlic cloves thinly sliced
- 2 tablespoons capers
- ½ cup extra virgin olive oil
- 1 ½ lemons juiced
- Handful fresh basil cut into ribbons
- Salt & pepper to taste
Instructions
- Add drained tuna, olives, capers, basil and tomatoes to a large bowl.
- While the pasta is boiling, sweat shallots and garlic in ½ cup olive oil in a pan over medium-high heat for 3-4 minutes. When shallots and garlic look soft and just-cooked, turn off heat and set aside.
- Drain pasta in a colander and run the pasta under cold water for 1 minute to remove excess starch.
- Pour the pasta into the bowl with the tuna. Then add the oil mixture, lemon juice, and salt & pepper to taste. Toss.
- Serve room temperature or slightly chilled. It’s best served right away!
- Enjoy within 3 days. Store in the fridge, covered, and bring to room temperature for at least 20 minutes before serving, adding an extra splash of olive oil to refresh.
Video
Nutrition
Calories: 955kcal | Carbohydrates: 95g | Protein: 64g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Cholesterol: 40mg | Sodium: 1233mg | Potassium: 1182mg | Fiber: 6g | Sugar: 8g | Vitamin A: 689IU | Vitamin C: 31mg | Calcium: 69mg | Iron: 4mg