Salad with tuna and pasta. Salad with pasta and tuna Salad with canned tuna and pasta recipe

Today I want to show you how you can easily and without much hassle prepare a delicious, healthy and nutritious lunch or dinner for the whole family in just 15 to 20 minutes. Moreover, for this it is not at all necessary to run around the shops with heavy bags, but it is enough to have a "gold reserve" on the farm - a pack of pasta, a jar canned tomatoes and a couple of cans of tuna. Cheese and sour cream, I suppose, everyone has in the refrigerator, and even if not, then you can do without them. By the way, sour cream in this dish can be replaced with cream of any fat content. In general, they cooked pasta, opened and mixed the contents of canned food in a frying pan - and now a delicious and slightly unusual pasta with tuna is ready.

INGREDIENTS:

• 250 g sour cream
• 3 - 4 cloves of garlic
• 1 tbsp. l. honey
• 2 tbsp. l. olive oil
• 80 g parmesan
• salt, pepper, sweet paprika

COOKING METHOD:

1. To make tuna pasta, peel the garlic and cut into thin slices.

2. Drain the liquid from the canned tuna and knead it with a fork, not very hard, so that the shaped pieces remain.

Advice! When choosing canned food, shake the can and listen so that nothing gurgles or dangles in it, then there is a high probability that the fish in it will turn out to be one large piece, and not a crumb of unknown origin. Salad canned tuna is not suitable for this dish.

3. Heat olive oil in a frying pan, add garlic and cook for 2 - 3 minutes over medium heat until lightly browned and a strong aroma appears.

4. Put canned chopped tomatoes and honey, stir and cook for 5 minutes.

During the ripening season, you can use fresh tomatoes, which must first be scalded with boiling water and peeled, then cut into small cubes.

5. Add mashed canned tuna, stir and cook for 2 minutes.

6. Add sour cream, salt and spices and simmer over low heat for 5 minutes. The tuna pasta sauce is ready!

7. While the sauce is preparing, boil any pasta according to the instructions on the package, drain the water, and leave the pasta in a large saucepan.

8. Put the tuna sauce in the pasta and mix everything gently but thoroughly.

The original and very easy to prepare tuna pasta is ready! When serving, it can be sprinkled with grated Parmesan of your choice. Bon Appetit!

How to Make Diet Tuna Pasta

Canned tuna pasta is a very satisfying and nutritious dish, but at the same time, oddly enough, it has a low calorie content - only 139 kcal per 100 g. This is due to the fact that the proteins that fish are rich in and complex carbohydrates that enter the body from pasta, are digested very slowly in the intestines, providing us with a feeling of fullness for a long time. And fat, which is the main source of calories, is not very high in this dish.

Therefore, you can use tuna pasta at least every day without harm to health and shape. However, this is only true when using durum wheat pasta, which has fewer calories and more healthy fiber than pasta made with bakery flour. In addition, you can reduce the calorie content of this dish if you cook it without adding vegetable oil, with sour cream with a minimum fat content (10%) and a little cheese.

In Italy, pasta is often served for dinner. It can be long spaghetti and small "feathers" or "shells". With what sauces they are not made - with meat, fish, vegetable. The sauce brings its own unique taste to the recipe and can make the dish both light and vegetarian, as well as hearty, dense, rich. If you don't have fresh fish or vegetables on hand to make the sauce, you can make tuna pasta - these cans are easy to buy at any supermarket. Tuna meat has a delicate taste and contains many nutrients, it has even been compared to steamed veal.

Canned Tuna Pasta

Canned fish pasta can be prepared in minutes. If you come home in the evening, and you have no energy left to cook dinner, then pasta with canned food is your salvation from standing at the stove for a long time.

Ingredients:

• tuna in oil - 1 can;
• pasta - 250 g;
• onions - 100 g;
• salt, spices - to taste;
• vegetable oil to taste.

Preparation

Boil the pasta according to the instructions on the package. Chop the onion finely and fry in a skillet over vegetable oil... Open the canned food, do not drain the oil, add the tuna to the onion and stir. Then add the finished pasta, season with salt and pepper, stir and remove from heat. When serving, you can sprinkle with herbs.

Pasta with tuna and tomatoes

You can add tomatoes to the tuna pasta - fresh or canned, which are available.

Ingredients:

Preparation

Chop the onion, peel the chili and chop finely. Tear off the leaves from the basil, chop the stems finely. Heat vegetable oil in a frying pan, add onions, chili, basil stalks, add spices and fry over low heat for about 5 minutes, until the onions soften. Then turn up the heat and add the tomatoes and tuna and season with salt. Crush the tomatoes with a spoon so that the juice comes out, bring the mixture to a boil and cook for another 20 minutes until the sauce thickens.

Boil the pasta according to the instructions and discard in a colander. Now stir the pasta with the prepared sauce and the pre-chopped basil leaves, add the lemon juice and grated zest. Sprinkle with grated cheese, preferably Parmesan cheese.

For dinner, for festive table- a simple and light dish. Make tuna pasta with tomatoes, sauces, seafood.

• Pasta 250 g
• Pasta dishes
• Tuna 150 g
• Cherry 150 g
• Onion 60 g
• Vegetable oil 20 g
• Salt to taste

Finely chop the onion. Fry in vegetable oil for 2 minutes.

Add the halved cherry tomatoes. Cook for 3 minutes.

Cook the pasta until tender. Add to vegetables.

Drain the oil from the canned tuna. Add to pasta. Stir and serve.

Very fast and very tasty !!!

Recipe 2: canned tuna pasta

Pasta is the basis of Italian cuisine and one of the most popular dishes in the world. There are quite a few options for pasta that can be used in this dish: spaghetti, pasta, linguine, fettuccine and many others. Tuna is edible not only in sushi, or canned in a salad, as many believe. In fact, it is incredibly good in other combinations as well, such as with pasta.

• Spaghetti - 200 g
• Canned tuna in own juice piece - 200 g
• Canned tomatoes without skin - 5-6 pcs.
• Sweet pepper - 1 pc.
• Tomato sauce - to taste
• Chopped dill greens - 1 tsp
• Olive oil - 1 tsp
• Salt to taste

Throw the tuna on a sieve, drain all the liquid. Disassemble the fish into small pieces.

Cut the tomatoes into small cubes.

Cut the pepper in half and remove the stalk with seeds. Cut the pulp into thin strips.

Place vegetables in a skillet.

Simmer for a few minutes until the pepper is soft.

Add dill.

Add pieces of tuna, stirring gently, warm up.

Add thin tomato sauce, stir and heat.

Boil the spaghetti according to the instructions on the package.

Place in a colander, put back in the pot, drizzle with olive oil and shake a little so that the oil is evenly distributed and the spaghetti does not stick together.

Add tuna sauce to the spaghetti, mix. Bon Appetit.

Recipe 3: pasta with tuna and sour cream (step by step)

A dish prepared for this simple recipe, has a very rich and spicy taste tuna, which is harmoniously set off with a delicate sauce of tomatoes and fresh sour cream. In addition, in addition to the standard ingredients, this paste contains honey. This unexpected component for such a dish gives the canned tuna sauce an original and very pleasant sweetish taste. A delicate and piquant sauce seems to envelop every pasta, making the pasta with tuna a very juicy and rich-tasting dish that will certainly please both adults and little members of your family.

Pasta with canned tuna and tomatoes is a real lifesaver for working women, as well as a delicious treat that you want to try again and again!

• 400 g of any pasta
• 320 g canned tuna in its own juice (2 cans)
• 400 g canned chopped tomatoes
• 250 g sour cream
• 3 - 4 cloves of garlic
• 1 tbsp. l. honey
• 2 tbsp. l. olive oil
• 80 g parmesan
• salt, pepper, sweet paprika

To make tuna pasta, peel the garlic and cut into thin slices.

Drain the liquid from the canned tuna and mash it with a fork, not very hard, so that the shaped pieces remain.

Heat olive oil in a frying pan, add garlic and cook for 2 - 3 minutes over medium heat until lightly browned and a strong aroma appears.

Add canned chopped tomatoes and honey, stir and cook for 5 minutes.

Add mashed canned tuna, stir and cook for 2 minutes.

Add sour cream, salt and spices and simmer over low heat for 5 minutes. The tuna pasta sauce is ready!

While the sauce is preparing, boil any pasta according to the instructions on the package, drain the water, and leave the pasta in a large saucepan.

Put the tuna sauce in the pasta and mix everything carefully but thoroughly.

The original and very easy to prepare tuna pasta is ready! When serving, it can be sprinkled with grated Parmesan of your choice. Bon Appetit!

Recipe 4: pasta with seafood and tuna (with photo)

Favorite pasta, delicious with tuna and seafood in tomato sauce.

• Spaghetti 300 g
• Frozen seafood 250 g
• Tuna in its own juice 160 g
• Large tomatoes 2 pcs
• Bulgarian pepper 3 pieces
• Garlic 2 cloves
• Tomato paste 2 tablespoons
• Vegetable oil for frying
• Salt, sugar, Italian spices to taste
• White wine vinegar 1 tsp

Chop the garlic and fry in vegetable oil

Add finely diced pepper to the garlic and fry until the pepper is soft

Remove the peel from the tomatoes and grind in a blender, add mashed potatoes to the vegetables and boil slightly

Add tomato paste and simmer for a couple of minutes

Now add a jar of tuna along with juice

Now it's the turn of seafood, add them frozen to our sauce

Increase the heat and cook for 5-7 minutes.

Salt and add spices to taste, pour in vinegar at the end, stir. Turn off the fire. Cover with a lid and let the smells soak and mix for 5 minutes.

Bon appetit italian!

Recipe 5: creamy tuna pasta (step by step photos)

• pasta - 80 g per serving.
• canned tuna in oil - 1 can.
• onion - 1 pc.
• garlic - 1 clove.
• peperoncino - 1-3 cm without seeds.
• cream - 150 ml.
• salt pepper.

We put the pasta to cook. Peel and finely chop the onion and garlic. Fry them in olive oil until soft and add finely chopped peperoncino.

Add tuna to the golden onion with a little oil from the jar. And we knead, let it warm up for a couple of minutes.

Add cream and bring to a boil. Evaporate the cream a little and add seasonings and salt.

Add the boiled pasta for 2 minutes less than written on the package to the sauce pan. And we warm up, stirring for a couple of minutes. Remove from heat and let stand for a while.

It is better to preheat the plates in the oven beforehand. This will keep the dish cool longer. You can sprinkle Parmesan on top, but I like it anyway. Bon Appetit!

Recipe 6: pasta with tuna and herbs in a creamy sauce

One of the fastest to prepare and delicious dishes from pasta!

• fettuccine 450 g
• canned tuna 200 g
• drinking cream 200 ml
• canned green peas 1 stack.
• onion 2 pcs
• greens 1 bunch.
• olive oil for frying 3 tbsp. l.
• salt and pepper to taste

Peel the onion and cut into half rings.

Open a jar of green peas. Place the peas on a sieve.

Throw the canned tuna on a sieve to remove the liquid.

Wash the greens, dry and chop finely.

Lightly fry the onions in olive oil.

Once the onions have lightened, add the tuna and green peas. Simmer for 3 minutes.

Then pour in the cream, pepper and salt (I didn't salt, the canned food was too salty), add the herbs and lightly darken.

Pre-boil the pasta (shells, horns, penne are suitable) in salted water. Discard the pasta in a colander. Then put the pasta, creamy dressing in a saucepan. Cover and shake to mix well and soak.

Serve hot. Bon Appetit!

Recipe 7, step by step: pasta with tuna and tomatoes

Delicious pasta with canned tuna, tomatoes in their own juice and cheese. Delicious and appetizing dish. And, which is of great importance for me, a working wife and mother, such a pasta is prepared literally in a matter of minutes, i.e. can be safely attributed to the section on hastily... So if you are dreaming of a hearty dinner, but do not want to spend the whole evening at the stove, you will also really like this recipe - pasta with tuna and tomatoes.

• 150-200 g of pasta;
• 1 can canned tuna (185 g)
• 2 tomatoes in their own juice;
• 40 g of hard cheese;
• salt;
• greens for decoration.

I'll start with the main thing - pasta. In principle, it can be any pasta: farfalle (in the form of butterflies), and penne (tubes with edges cut diagonally), and fusilli (pasta in the form of springs) - the shape depends solely on your preferences. I like spaghetti most of all - familiar, simple and always available: spaghetti is sold in any shop, even the smallest one. But I always pay attention to the composition and try to buy pasta from durum wheat: firstly, it is stronger and keeps its shape well, without turning into a sticky mass during cooking, secondly, it is low in calories, and thirdly, it contains fiber ( and this is very good for digestion) and B vitamins (they are responsible for our nervous system).

We put a pot of water on the fire, bring to a boil. The amount of water is determined at the rate of at least 1 liter per 100 grams of pasta. Add some salt to the water when it boils.

Dip the pasta into boiling water. If you, like me, use spaghetti, then you can break them before lowering them into the pan, or not break them, but gently dip them into the water with one side, wait a little until the spaghetti in the water become soft, and press down slightly with your hand. or spoon the ends of the spaghetti sticking out of the water so that they also end up in the water. Be sure to stir the paste with a spoon after placing it in the water. How much you need to cook your pasta, you will read on the package - for different types of pasta, the time is different.

While the spaghetti is boiling (or the pasta that you have chosen), we will have time to prepare the tuna and tomato sauce for them. We put a frying pan on the fire. I draw your attention - you do not need to pour oil into the pan.

For the pasta, we need canned tuna - it can be either in oil or in its own juice - according to your taste. For this dish, I take chopped tuna - for salads, and if you have tuna in a large piece, then you need to mash it with a fork - this is very simple and quick to do.

Tomatoes in their own juice can be either without skin or with skin. In the latter case, I advise you to carefully remove the skin. If you are preparing this dish during the tomato season, then you can use fresh ones as well. But first scald them with boiling water, make a cross-shaped incision on the surface and also remove the skin.

Cut the tomatoes into small cubes up to 1 cm on a side.

We spread the tuna in a preheated pan.

Add tomatoes and juice to the tuna, which they used when cutting.

Stir the tuna and tomatoes and leave for a few minutes in a skillet over low heat. Note that we do not fry or stew tomatoes and tuna, but heat them together in a pan.

Rub the cheese on a medium or fine grater. Any hard cheese is suitable for this recipe. It turns out very tasty with parmesan, but more affordable varieties like "Russian" or "Gollandskiy" will be good.

Our pasta should already be ready. We throw it back in a colander, let the water drain.

Put the pasta in a deep bowl.

Add tuna with tomatoes to the pasta.

Then add the grated cheese.

And mix quickly and quickly - so that the cheese melts evenly, and does not grab into one large lump.

Finely chop the greens. It can be parsley, green onions, and basil - to your taste.

Put the tuna and tomato pasta on a plate, sprinkle with herbs and serve.

Bon Appetit!

Recipe 8: canned tuna and olives pasta

• 400 g spaghetti
• 300 ml cream (20% fat)
• 250 g canned tuna
• 150 g pitted olives
• 100 g onions
• 3 tbsp. l. olive oil
• 1-2 cloves of garlic
• a small bunch of fresh parsley
• 1 tsp ground nutmeg
• salt, pepper to taste

Chop the onion finely.

Drain the water from the olives, cut into rings.

Finely chop the parsley.

Chop the garlic finely or pass it through a garlic press.

Fry onion and garlic in olive oil until light golden brown.

Pour the cream into the pan, add the nutmeg.

Drain half of the liquid from the tuna. Mash it a little with a fork. Add to the skillet along with the olives. Season with salt and pepper.

Fry over low heat for 2-3 minutes, stirring occasionally.

At the end of the sauce, add the parsley, stir and remove from heat.

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Canned Tuna and Tomato Pasta is a simple and nutritious dish. It is ideal for dinner, especially if you need to feed your family quickly and tasty. Use only durum wheat pasta for cooking. They do not contain fat, so they will not affect your figure.

Ingredients:

durum wheat spaghetti 250 g

canned tuna in oil 160 g

onion 1 head

3 cloves garlic

tomatoes (canned in their own juice or fresh) 4-5 pcs.

canned green olives 80 g

hot red pepper 1 pc.

tomato sauce or ketchup 1 tbsp l.

olive oil 3 tbsp l.

salt 1 tbsp. l.

a mixture of peppers to taste

Italian herbs 1 tsp

fresh herbs (basil or parsley) small bunch

Servings: 4 Cooking time: 30 minutes

Recipe

Step 1: Cook the pasta until tender

Spaghetti and other curly pasta are good for this recipe. The main thing is that they are made from durum wheat. Pour 3 liters of purified water into a deep large saucepan. Put the pot on fire and cover it with a lid so that the water heats up faster. When the water boils, add half a tablespoon of table salt and a full tablespoon of oil to it (I used unscented sunflower). The oil will help prevent the spaghetti from sticking together.

Put the pasta in boiling water. Bring the water to a boil again and reduce the heat. Boil the pasta until tender, following the instructions on the package.

Gently pour hot water from the finished pasta. You do not need to rinse the finished spaghetti.

Step 2: Fry the onion with garlic and paprika

While the spaghetti is boiling, prepare the canned tuna sauce for them. To do this, first peel and wash the onion and a few cloves of garlic. Chop both ingredients finely.



Wash the red pepper. Let's remove the seeds from him, since almost all the bitterness is concentrated in them. Cut the pod into thin rings. The amount of pepper can be adjusted to suit your taste. I used about half the pod as I love spicy food. Heat some olive oil in a deep frying pan. It works best for this recipe. Then put chopped onion and hot red pepper rings into it.



Fry the mixture for a few minutes, then add finely chopped garlic cloves to it.



Fry all the ingredients for another minute. At this stage, you can get pepper rings out of the pan, he has already given the dish his spiciness. I decided to leave it to make the pasta with canned tuna more appetizing and spicy.

Step 3: Chop the tomatoes and add to the fried onions and garlic

Tomatoes must be peeled. I used canned vegetables in my own juice, so it was easy to peel them off. If you are using fresh tomatoes, make a shallow cross cut on top of each vegetable. Now put the tomatoes in boiling water for one minute. Then carefully remove them from the water and clean them. Finely chop the peeled tomatoes.



Add them along with the juice to the sautéed onions and garlic. Mix thoroughly and continue to fry the mixture of ingredients.



Step 4: add natural tomato paste and spices

When the excess water from the pan evaporates a little and the sauce thickens, add tomato paste to it. You can also use natural ketchup for the recipe.



Mix everything carefully. Add salt and a mixture of Italian herbs (rosemary, oregano, cumin) for flavor. Season everything with a mixture of red, black and green peppers.



Step 5: add canned tuna

You can use tuna canned in vegetable oil or in your own juice. Drain the liquid from it and chop the fish with a fork. Add fish pieces to the sauce. Stir and continue to cook the dish over low heat, stirring occasionally.



Step 6: add green olives

Following the fish, add pitted olives to the rest of the ingredients. They will add a savory flavor to the canned tuna pasta. The olives can be added whole or cut into slices. Olives can be used in place of green olives.



Step 7: add greens and cook until done



If the finished pasta sauce is thick, you can slightly dilute it with the water in which the pasta was cooked.



Step 8: mix the pasta with the spaghetti

Now combine the pasta with canned tuna. I mixed the ingredients with each other, you can pour the finished pasta tomato sauce above. Decorate the finished dish with herbs of aromatic parsley or basil.



Step 9: feed

We will serve the pasta immediately after cooking, until the dish has cooled down. Sprinkle the spaghetti on top with grated Parmesan.



Bon Appetit!

Fast-to-cook pasta with delicious creamy sauce with canned tuna - this is the dish that will come in handy on working days. Cook it quickly, it is tasty and satisfying and will leave all family members happy. The eldest daughter also ate such pasta with great pleasure, who has recently been actively trying to ignore fish in any form. But the love for pasta is stronger than the temporary dislike for fish :-). And there are a lot of tasty additions here, with which tuna, despite its expressive taste, harmoniously merges.

If you want to experiment, you can add basil instead of parsley. Additionally, you can serve chopped capers and finely grated lemon zest with the dish.

If you do not like the expressive taste of garlic in dishes, add it all at once, along with the onions, and not like me, in two stages.

Ingredients

• 200 grams short pasta
• 1 medium onion, cut into cubes
• 4 cloves garlic, squeeze
• 30 ml olive oil
• 200 grams cherry tomato, cut each in half
• 1 can canned tuna in its own juice
• 150 ml cream 30%
• Salt to taste
• 1/2 bundle parsley, finely chopped
• 30 grams hard cheese (Parmesan, Grana Padano), finely grate

1) Heat the olive oil in a large skillet. Add the onion and half the garlic. Season with salt to taste and simmer, stirring occasionally, over medium heat until the onion is soft.

2) Add the cherry tomatoes and fry for another 2 minutes, until the tomatoes begin to crumble.

3) Simultaneously with stewing vegetables, boil the pasta until tender, in a large amount of salted water, as indicated on the package. Drain, retaining 150 ml of the liquid in which the pasta was boiled.

4) Add tuna to onions with tomatoes along with juices. Heat everything together, stirring and breaking large pieces of tuna.

5) Add the cream, the remaining garlic and 100 ml of water, in which the pasta was boiled. Bring to a boil, stirring constantly. Remove from heat.

Prepare the pasta (pasta) in a clay pot (saucepan) with water in the traditional way. Once it's done, drain it through a colander and let it cool.

Cut the onion into small cubes.

Cut cherry tomatoes in half

Wash the salad well, tear it with your hands into strips or any shape you want.

If you decide to add an egg to the salad, boil it and cut into cubes.

Take a bowl and add the tuna without liquid. It's the same with corn. Add all other ingredients.

Add salt and pepper to taste, a good portion of olive oil, balsamic vinegar and mix well.

Done, you already have a pasta and tuna salad for lunch or dinner, whichever you choose.

Do not forget to put the salad in the refrigerator for a while, it should be cooled a little before eating.

You can add more ingredients to this pasta tuna salad. I give you some ideas:

• You can put grated carrots
• Boneless olives
• Boiled potatoes
• Other green leaves such as arugula, canons, or spinach.

Pasta salad with tuna and mayonnaise

Tuna and mayonnaise are good friends, so you can make a light salad with these ingredients if you like.

Make the recipe as I explained in this post and add a hard boiled egg, potatoes cooked over medium heat, diced each one and a spoonful of light mayonnaise.

You can also add boiled carrots or, better yet, grated.

In this case, there is no need to use olive oil.

And well, don't forget the salt.

• recipe:
• recipe:

Step 1: prepare the pasta.

Boil water in a saucepan large enough, pour pasta into it. Once the water has re-boiled, reduce the heat and cook the pasta until cooked through. The exact cooking time is usually indicated on the package.
As soon as the ingredients are cooked, discard them in a colander, immediately getting rid of excess liquid. Since we need crumbly pasta to make the salad, not a clump, rinse them with ice water and leave in a colander until excess liquid drains from them and they cool to room temperature.

Step 2: prepare the bell pepper.

Peel the bell pepper by removing the core from it with shifts and removing the tails. Rinse the vegetable and then cut it into small cubes.

Step 3: prepare the onion.

Peel the onions and cut them into very small cubes. Attention: for the preparation of this salad is suitable as white onion and red.

Step 4: prepare the celery stalk.

Rinse the celery stalk, then chop it in the same way as other vegetable ingredients, that is, into small cubes.

Step 5: prepare the tuna.

Open a can of tuna and drain all the liquid from it. Mash the fish meat with a fork, turning it into a tender gruel.

Step 6: prepare the green peas.

You also need to drain the excess water from the jar with canned green peas.

Step 7: preparing the dressing.

In any cup, for example in a measuring glass, put mayonnaise, pour dried thyme to it, pour lemon juice. Using a regular fork or whisk, mix the dressing until smooth.

Step 8: prepare the tuna pasta salad.

Chilled pasta, bell peppers, onions, celery stalk, tuna and green pea put in a prepared salad bowl. Add salt and black pepper to taste, stir and season with a mixture of mayonnaise, thyme and lemon juice... Before serving, be sure to try the salad, if there is not enough salt or spice in it. And only after you are convinced that you have got a delicious meal, proceed to the next step.

Step 9: Serve the Tuna Pasta Salad.

Place the tuna and pasta salad on portioned plates and serve. The dish turns out to be very satisfying, so serve it separately from everything. As a final touch, you can decorate each serving with a sprig of herbs or thin straws from bell pepper... And then you just have to enjoy the taste and benefits of this charming and original salad.
Bon Appetit!

To make the salad more healthy, instead of mayonnaise for dressing, use the oil that remains in the canned tuna can.

The salad prepared according to this recipe cannot be stored for a long time, as the pasta becomes limp and tasteless, so cook only as much as you can eat at a time.

You can also add fresh tomatoes, dill and parsley to this salad, and when serving, decorate the dish with quarters of boiled eggs.

Boil water in a saucepan large enough, pour pasta into it. Once the water has re-boiled, reduce the heat and cook the pasta until cooked through. The exact cooking time is usually indicated on the package.

As soon as the ingredients are cooked, discard them in a colander, immediately getting rid of excess liquid. Since we need crumbly pasta to make the salad, not a clump, rinse them with ice water and leave in a colander until excess liquid drains from them and they cool to room temperature.

Peel the bell pepper by removing the core from it with shifts and removing the tails. Rinse the vegetable and then cut it into small cubes.

Peel the onions and cut them into very small cubes. Attention: both white and red onions are suitable for preparing this salad.

Rinse the celery stalk, then chop it in the same way as other vegetable ingredients, that is, into small cubes.

Open a can of tuna and drain all the liquid from it. Mash the fish meat with a fork, turning it into a tender gruel.

You also need to drain the excess water from the jar with canned green peas.

In any cup, for example in a measuring glass, put mayonnaise, pour dried thyme to it, pour lemon juice. Using a regular fork or whisk, mix the dressing until smooth.

Put the cooled pasta, bell peppers, onions, celery stalk, tuna meat and green peas into a prepared salad bowl. Add salt and black pepper to taste, stir and season with a mixture of mayonnaise, thyme and lemon juice. Before serving, be sure to try the salad, if there is not enough salt or spice in it. And only after you are convinced that you have got a delicious meal, proceed to the next step.

Place the tuna and pasta salad on portioned plates and serve. The dish turns out to be very satisfying, so serve it separately from everything. For a finishing touch, garnish each serving with a sprig of herbs or thin bell pepper strips. And then you just have to enjoy the taste and benefits of this charming and original salad.

Bon Appetit!