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Monday, January 17, 2011

Tuna Pasta Salad

              Another simple & good dish for dinner.  Wei-xun this is also with you in mind :) Ophelia

                                                   Tuna Pasta Salad

           Ingredients

              2 cans                 Tuna, chunk flakes in oil
          200 gm                    Spiral Pasta/Fusili [colored]
          100 gm                    Carrots
          100 gm                    Celery, do not blanche
          100 gm                     French Beans
              1                          Big Yellow Onion
              2                          Hard boiled eggs
              2 Tabsp                English Parsley
                                           Mayonnaise to taste
                                           Salt & Pepper to taste
                                            Balsamic Vinegar to taste
                                            Olive Oil to taste

            Method
  1. Drain the tuna from the oil, set aside.
  2. Cut the vegetables into bit sizes or sticks & blanche the all veg except the Celery, in hot water till cooked & straight away sieve the veg & submerge in ice cold water to stop cooking process.
  3. Boil alot of water in a big pot.  Add alot of salt [water should taste like sea water.  The pasta will "absorb" just enough salt :) ] Boil the pasta till al dente; pour pasta onto a siever to drain excess water.  Do not submerge the pasta in cold water as you will then remove the starch which allows the other ingredients to combine together.
  4. Combine all the ingredients, except for the boiled eggs, together in a bowl.  Season with mayonnaise, salt, pepper & balsamic vinegar. Mix it well till combined then add in the cut boiled eggs.
  5. Chill the salad before serving.
                 Notes:-
                 1. Personally, Tuna chunks is better;
                 2. You can also make a basic dressing, for a simple salad, with just balsamic vinegar, salt, pepper
                     & olive oil.

                 Till my next post, xoxo, Ophelia

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