Lemony tuna pasta salad
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Serves:     people


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  1. Bring a large pan of salted water to the boil. Cook the pasta as per packet instructions. Drain and rinse under running water to stop it cooking further. Dress with 1 tablespoon of olive oil and set aside.
  2. Peel and coarsely grate the carrots. Wash and chop the parsley and basil. Drain and flake the tuna. Zest and juice the lemons.
  3. Toss the carrots, herbs and tuna with the pasta.
  4. Mix the lemon juice and zest with 3 tablespoons of olive oil and a little sea salt. Drizzle over the pasta. Add a good grinding of black pepper, cover and refrigerate until ready to serve.

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