This pasta salad is my favorite dish when I’m hungry, when I don’t have much time to cook, but I still want something healthy. Once again, the main asset of this recipe is the different textures with the fine tomato brunoise that slides in the belly, the very finely cut onions (almost transparent) that melt in the mouth, the almonds for the crunchy side and the tuna belly that also melts. Capers and tomatoes give the necessary acidity, in addition to the lemon of the sauce, to balance the sweetness of the almonds and the fat of the tuna. Anyway, the images speak for themselves, it’s too good!
Ingredients
1 can of tuna belly (normal tuna will do, but prefer a quality belly)
1/2 Red onion
Big capers
Olive oil (good quality)
Almond (without skin if possible)
2 Tomatoes
1/2 Lemon
Pasta (Rigatoni or Fusilli preferred)
Instructions
Chisel your half onion very finely (you can use a mandolin).
Cut your capers in half (or even four if they are large).
Brunoise with the tomatoes by cutting them transversely and then in length and width (as in the photos and video).
Remove the skin from the almonds (just rub it with your fingers) and coarsely crush them.
Pour into a bowl the juice of a 1/2 lemon and a tablespoon and a half of olive oil.
Mix together the almonds, capers, tomatoes, onions, crushed tuna belly and dressing. Add pepper and salt. The salt will allow the tomato to drop its juice and decorate the sauce!
Taste and balance the seasoning.
Start cooking the pasta. I know that you are greedy, but don’t put too much pasta so that the dish keeps its balance and that each ingredient has its place (About 90-100g for one person).
When the pasta has finished cooking, put it under cold water to cool it.
Drain well and add to the mixture.
Place on a plate with whole capers, a round of pepper mill, a pinch of salt and a drizzle of olive oil.
Enjoy!
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