Recipe

Lemon tuna and pasta salad

Nov 30, 2010 1:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Lemon tuna and pasta salad
  • 375 gram bow tie pasta
  • 1/4 cup (60g) olive tapenade
  • 1 teaspoon lemon rind, finely grated
  • 3/4 cup (180ml) lemon juice
  • 1/2 cup (125ml) olive oil
  • 2 tablespoon white wine vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 425 gram can tuna in oil, drained, flaked
  • 1 large_piece (400g) green cucumber, seeded, chopped finely
  • 4 (400g) trimmed celery stalks, sliced thinly
  • 4 green onions, sliced thinly
  • 2 fresh small red thai chillies, chopped finely
  • 1/3 cup fresh mint, finely chopped

Method

Lemon tuna and pasta salad
  • 1
    Cook pasta in large saucepan of boiling water, uncovered, until just tender, drain. Rinse under cold water, drain.
  • 2
    Meanwhile, combine tapenade with rind, juice, oil, vinegar, sugar and salt in small bowl.
  • 3
    地方面食and tapenade mixture in large bowl with remaining ingredients, toss gently to combine.

Notes

Tapenade, a paste of pureed olives, is available from supermarkets and delicatessens.

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