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Mediterranean Tuna Pasta Salad
Sweet peppadew peppers and briny capers transform ordinary canned tuna into a vibrant, Mediterranean-inspired meal. You'll toss tender orecchiette with crisp celery, juicy cherry tomatoes, and a sharp balsamic dressing that cuts right through the richness of the fish. Fresh rocket leaves add a peppery finish just before eating. It's a reliable option when you need a sturdy make-ahead lunch or a light dinner that doesn't require turning on the oven for long.
Ingredients
- 350g/12oz orecchiette
- 225g jar tuna in spring water, drained and flaked
- 1 tbsp capers, drained
- 10 peppadew peppers from a jar, drained and chopped
- 1 celery heart, sliced
- 140g/5oz yellow, red or a mixture of cherry tomatoes, halved
- 75ml/2½fl oz balsamic vinegar
- 3 tbsp extra-virgin olive oil
- 100g bag rocket leaves
Instructions
- 1Boil the orecchiette following the package directions until tender. Drain the pasta, then rinse it thoroughly under cold water. This stops the cooking process and washes away excess starch so the noodles don't stick together. Drain well and transfer to a large mixing bowl.
- 2Add the flaked tuna, capers, chopped peppadew peppers, sliced celery, cherry tomatoes, balsamic vinegar, and olive oil to the pasta. Season generously with salt and pepper, tossing well to coat everything evenly.
- 3Gently fold in the rocket leaves just before portioning into bowls so the greens stay crisp and fresh.
Nutrition
24g
Protein
10g
Fat
82g
Carbs
14g
Sugar
0.6mg
Sodium
Notes
- Make ahead: You can prepare the pasta and mix it with the tuna, vegetables, and dressing up to a day in advance. Wait to fold in the rocket leaves until right before eating so they don't wilt.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. The rocket will soften, but the flavors will continue to develop.
- Swap: If you can't find peppadew peppers, chopped roasted red peppers make an excellent substitute.