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.
Ingredients
- 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
Preparation
- Cook the Pasta: Boil the pasta in salted water according to package instructions. Drain and let cool.
- Prepare the Tuna: Open the can and flake the tuna into chunks.
- Chop the Vegetables: Slice the red bell pepper and onion thinly.
- Toast the Nuts: Lightly toast the mixed nuts in a skillet over medium heat.
- Make the Pesto Dressing: Whisk together the pesto sauce, olive oil, lemon juice, salt, and pepper.
- 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.
