Created by
A healthy light pasta salad of smoked tuna, avocado, sweetcorn and red onion, dressed with a vinaigrette.
Cook the fusilli as per packet instructions (usually 13 mins) - don't undercook the pasta for this as it preferable to have it slightly soft for a salad. Once cooked, soak in cold water to cool. Once cooled, drain thoroughly and add to a large bowl.
Chop the red onion into think slices and add to the bowl.
Add the tinned sweetcorn (drained) to the bowl.
Slice the avocado in half, remove the stone and skin (I use a thin dessert spoon for this - slide the spoon under the skin and remove the flesh), then slice into thick slices. Add these to the bowl.
Drain the smoked tuna into a small dish, then flake the tuna into the bowl. Add the white wine vinegar to the tuna oil (the oil will have a lovely smoked flavour, adding to the dish) and mix to make the vinaigrette. Add extra light olive oil as required until the vinaigrette is to your taste (I like it vinegary for this dish!).
Add the vinaigrette to the bowl, season with several good grinds of pepper and season as required with salt (smoked sea salt is great for this to add extra smoked flavour).
Don't forget to reserve the tuna oil from the tin for the dressing, adds a delicious smokey flavour !
Review 4.0 / 5 from (1) review
No category scores at the moment
Ranked 25 / 99 overall
Currently saved by 0 users