Name: Lemon tuna and pasta salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 375 gram bow tie pasta; 1/4 cup (60g) olive tapenade; 1 teaspoon lemon rind, finely grated; 3/4 cup (180ml) lemon juice; 1/2 cup (125ml) olive oil; 2 tablespoon white wine vinegar; 1 tablespoon white sugar; 1 teaspoon salt; 425 gram can tuna in oil, drained, flaked; 1 large_piece (400g) green cucumber, seeded, chopped finely; 4 (400g) trimmed celery stalks, sliced thinly; 4 green onions, sliced thinly; 2 fresh small red thai chillies, chopped finely; 1/3 cup fresh mint, finely chopped

Ingredients

375 gram bow tie pasta

1/4 cup (60g) olive tapenade

1 teaspoon lemon rind, finely grated

3/4 cup (180ml) lemon juice

1/2 cup (125ml) olive oil

2 tablespoon white wine vinegar

1 tablespoon white sugar

1 teaspoon salt

425 gram can tuna in oil, drained, flaked

1 large_piece (400g) green cucumber, seeded, chopped finely

4 (400g) trimmed celery stalks, sliced thinly

4 green onions, sliced thinly

2 fresh small red thai chillies, chopped finely

1/3 cup fresh mint, finely chopped

Method

1.Cook pasta in large saucepan of boiling water, uncovered, until just tender, drain. Rinse under cold water, drain.

2.Meanwhile, combine tapenade with rind, juice, oil, vinegar, sugar and salt in small bowl.

3.Place pasta and tapenade mixture in large bowl with remaining ingredients, toss gently to combine.

Tapenade, a paste of pureed olives, is available from supermarkets and delicatessens.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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