There’s that dish you remember vividly as a kid, mostly because it continues to be serve you well, long into your adult years. The cold tuna pasta salad was a staple for me, the ‘made in advance’ dish for picnics or hot summer evenings.
The childhood version is made with canned tuna, green onion and a splash of Italian salad dressing, but I decided it needed to grow up this weekend (although the childhood version will always be welcome in my fridge). Teaming freshly grilled tuna steaks with sliced baby tomatoes, crumbled fetta, finely chopped green onion and lemon juice, makes this dish an easy serve for yourself or for when you have guests.
Note: This recipe was originally published on http://brytontaylor.com, however has been moved to http://seasaltair.com due to a change in blog theme. The pasta in this post was provided courtesy of Barilla Australia.
- 2 tuna steaks
- juice of a lemon
- large handful of baby tomatoes, sliced
- 1 spring onion, finely sliced
- 40g fetta, crumbled
- 200g Conchiglie pasta
- 100g washed baby spinach
- Start by bringing a medium saucepan of water to a boil.
- When boiling, scoop in 1tsp of salt for flavour.
- Boil pasta according to directions (this type took 12 minutes).
- Once cooked, drain and set aside to cool.
- Place a frying pan on the stove, pour in oil and bring to a medium high heat.
- When hot, squeeze some lemon juice on both sides of the tuna steaks and grill for 3-4 minutes each side.
- On the serving plates, place a pile of baby spinach.
- Scoop the pasta on, and top with crumbled fetta, sliced baby tomatoes, and a sprinkle of green onion.
- Cut the tuna steaks into pieces and top the salad.
- To finish, squeeze lemon juice all over the pasta before serving.