Yesterday, the weather was 26°C. As I went home from work, I knew I was going to whip up my go-to : tuna pasta salad ! When I feel lazy, I cook my pasta, add cherry tomatoes, pour a tuna can, add olive oil and that's it. Makes my day everytime.
Now, I know what you're thinking. Tuna pasta salad ? Booring ! And we all know how to make one.
I still think this recipe is worth posting. Ever since I started cooking, I kept improving, little by little, my understanding of how you build a dish. Here are 5 tips to make this dish significantly better than what I'd get from my local bakery :
You might need to visit an Italian store to find quality anchovies in oil. For all the other items, no issues should arise in finding them !
Not much to say here ; it's a straight-forward salad!
All set ? Let's make this Umami Tuna Pasta Salad!
A balanced, indulging pasta salad, with bitterness from celery and lemon, sweetness from sugar snap peas, savouriness from the tuna, and a major anchovies' and olives' umami boost.
Start by cooking your pasta (remember : 10g salt / 1L water / 100g pasta !).
Halve your snap peas with a knife.
Thinly slice your red onion.
Using a shredder or grater, grate your celery stalk lengthwise.
Halve or quarter your olives depending on their size.
Mince your anchovies, adding a little anchovy oil along with it.
Finally, chop up your herbs.
When the pasta's ready, either let it cool 30mn or cool it instantly with fresh tap water, then drain.
Add all the prepped ingredients from earlier.
Finish with lemon juice, salt and olive oil. Give it a good mix.
Et voilà !! You're done !
Thank you for trying out this recipe ! Do not hesitate to leave some feedback. I hope it brightened your day.