Cold Tuna Pasta

Here’s a simple and delicious recipe for cold tuna pasta, perfect for hot days or a quick meal.

Ingredients

• 400 g of short pasta (penne, fusilli, farfalle)
• 160 g of canned tuna (drained from its oil or preservation liquid)
• 250 g of cherry tomatoes
• 150 g of canned corn (drained)
• 2 tablespoons of salted capers (washed and desalted)
• A handful of pitted black olives
• Fresh basil to taste
• Extra virgin olive oil to taste
• Salt to taste
• Black pepper to taste
• Juice of 1 lemon (optional)

Preparation

1. Cook the pasta in plenty of salted water, following the package instructions for al dente. Once cooked, drain and quickly rinse under cold water to stop the cooking and cool it down.
2. In the meantime, cut the cherry tomatoes in half or into four parts depending on your preference.
3. Drain the tuna from its oil or preservation liquid and coarsely shred it with a fork.
4. In a large bowl, combine the cold pasta with the cherry tomatoes, well-drained corn, capers, black olives, and tuna. Gently mix to combine the ingredients.
5. Dress with extra virgin olive oil, adjust the salt and pepper, and if you like, add a bit of lemon juice for an extra touch of freshness.
6. Let the cold pasta rest in the refrigerator until ready to serve to allow the flavors to meld together well.
7. Before serving, garnish with fresh basil leaves for extra aroma and a nice presentation.

Fun Facts

Cold tuna pasta is an extremely versatile dish that lends itself to many variations. You can enrich it with other ingredients such as beans, grilled peppers, raw courgettes cut into julienne strips, or any other seasonal vegetable you prefer. Remember that the key to a good pasta salad is the balance between different flavors and textures.