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Tuna Belly Pasta Salad with Nuts




15 Minutes



Perfect for a day at the beach or a mountain trip, this simple yet flavorful salad is easy to prepare and great for on-the-go meals.


  • 200 g pasta (fusilli or penne)
  • 200 g White Tuna Belly (Bonito del Norte) Fillets
  • 50 g mixed nuts (walnuts, almonds, pine nuts)
  • 1 red bell pepper
  • 1 small red onion
  • 30 g capers
  • 3 tablespoons pesto sauce
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt
  • Pepper


  1. Cook the Pasta: Boil the pasta in salted water according to package instructions. Drain and let cool.
  2. Prepare the Tuna: Open the can and flake the tuna into chunks.
  3. Chop the Vegetables: Slice the red bell pepper and onion thinly.
  4. Toast the Nuts: Lightly toast the mixed nuts in a skillet over medium heat.
  5. Make the Pesto Dressing: Whisk together the pesto sauce, olive oil, lemon juice, salt, and pepper.
  6. Assemble the Salad: In a large bowl, mix the pasta, tuna, bell pepper, onion, capers, and toasted nuts. Drizzle with the pesto dressing and toss gently.

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