Pasta salad with tuna, olives and tomato

Deepblue tuna in sunflower oil

Cook the pasta in a large pan of water with a pinch of salt according to the instructions on the packaging.

Meanwhile, mix the tuna, basil and tomatoes.

Cut the olives into small rings and press the garlic.

Drain the pasta and stir some lemon juice and olive oil through it. Flavour the salad with pepper and salt. Mix the pasta through the tuna mix, olives and garlic; scoop onto a bed of salad and serve lukewarm or cold.

A fresh salad for a hot summer day, combines well with crusty sourdough or Turkish bread. If you like, sprinkle some finely grated pecorino cheese on top.

4 persons
15 Minutes


  • 250g fusilli pasta
  • 2 cans of 185g Deepblue tuna in sunflower oil
  • 1⁄2 garlic clove
  • 5 black pitted olives
  • 5 green pitted olives
  • 3 cut tomatoes
  • A head of butterhead lettuce (all lettuce types are usable)
  • Fresh basil
  • 3 tablespoons of olive oil
  • Lemon juice or lemon peel
  • Pepper & salt