Pasta salad with tuna belly
Today’s recipe has reminded us that we’re just a month away from spring!
Although they can be eaten at any time of the year, just looking at a pasta salad like the one Eva has sent in to us makes us think about good weather and outdoor meals. And what’s more, it’s not just any pasta salad, because the dressing has a special touch that you’re going to love.
It can be eaten cold or warm, and Eva recommends that we make more than enough, as the following day it can be enjoyed adding some lettuce to it.
- Short pasta
- Red pepper
- Green pepper
- Spring onion
- Cherry tomatoes
- Yellowfin tuna belly
- For the sauce
- Extra Virgin Olive Oil
- Parmesan cheese
- Black pepper
- Cook the pasta following the instructions on the package. Remove and allow to cool.
- Cut the spring onions and the red and green peppers into small dice similar in size. Mix them and add the cherry tomatoes cut in half or in four pieces, depending on the size. The idea is that all the vegetables are of a similar size.
- Mix the pasta and the vegetables.
- Prepare the sauce (it’s a kind of pesto, but with walnuts): add the extra virgin olive oil, the basil, the walnuts and the parmesan cheese in the blender jug. Blend until it has the texture you like. Taste and adjust to your liking (you can add more walnuts, more parmesan cheese...).
- To serve it: put the pasta with the vegetables, add some flakes of tuna belly and pour some of the pesto dressing over it. Finish off with some parmesan cheese over (in flakes or grated, as you prefer).
An easy, delicious dish that goes a long way, thanks, Eva!