TUNA PASTA SALAD
WITH FETA & CRISPY CAYENNE CRUMBS
Among other important advantages of tuna is the fact that tuna contains Vitamin B, which is a major component in strengthening our bones. It also helps our bodies to absorb the calcium from the cheese and yoghurt AND they’re what makes this tuna pasta recipe creamy and delicious.
This recipe is based on Jamie Oliver’s recipe in his book ‘Super Food’ and is a nice and refreshing dinner option on a hot, Summer evening.
2 TINS TUNA, DRAINED
1 SMALL RED ONION
250G DRIED PASTA SHELLS
BUNCH OF CHIVES
1/4 CUP NATURAL YOGHURT
50G FETA CHEESE
WHOLEWHEAT BREAD AND CAYENNE MIXTURE
SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL
Prepare all your ingredients.
Peel and chopped the onion, place it in a salad bowl with a pinch of sea salt and black pepper, then squeeze over the lemon juice. Set aside.
Cook the pasta in a large saucepan of salted water until al dente. Cut the woody end off the broccoli stalk, halve the stalk lengthways, then chuck it in with the pasta to cook through. Chop the florets into small bite-sized chunks, adding them to the water for the last minute only, just to take the rawness away.
Meanwhile, toast the bread and cayenne mixture in a non-stick frying pan over medium heat until golden and crispy.
Mix the yoghurt into the lemony onion. Drain the pasta and broccoli; finely chop the broccoli stalk, and add it all to the bowl of dressing. Add the tuna with the rest of the ingredients to the yoghurt mixture and toss well. Season to perfection. Divide the salad between your bowls and drizzle with bread crump mixture.