Tuna salad is undoubtedly one of the salads I really like making. In addition to the tuna, I usually add rice or pasta, onions, tomatoes, cucumbers, peppers and eggs to it. I make it creamy by adding some mayonnaise and sour cream.
Since my husband can’t eat mayonnaise too much, I’ve been trying to make salads that are made with a yogurt-based sauce. This was also such a case – my tuna salad with orecchiette pasta turned out to be extremely tasty.
Ingredients for tuna pasta.
- 200 g orecchiette tricolore pasta
- 2 flat teaspoons of salt
- 100 g canned tuna
- 3 celery sticks
- 200 g salad cucumber
- 1 medium sized red onion
- a pinch of black pepper
- 1 big clove of garlic
- 200 g natural joghurt
How to make tuna and pasta salad.
Pour water into a pot and add a teaspoon of salt. Cook the pasta according to the instructions on the package. I cooked it for 18 minutes. Pour out the cooked pasta into a colander, pour cold water over it and let it cool down.
Cut the onion into small cubes. Cut celery into small pieces. Peel the cucumber, remove the soft part from the middle and cut the rest into small cubes. Drain the juice out of the tuna.
Pour a teaspoon of salt, pepper, garlic and joghurt into a cup. Mix it.
Combine the pasta, chopped vegetables and tuna in a bowl then pour the yogurt sauce over it. Chill the salad in the fridge.
Good to know when making tuna salad.
I cut out the pulp from the cucumber because usually when I leave it, the salad becomes watery.
I used tri-colour pasta. You can also buy plain one, but three-coloured pasta definitely makes it look cooler.
Do you like dishes with tuna? If so, try our recipe for Egg spread with tuna.