Tunisian Tuna & Preserved Lemon Pasta Salad
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I love a good pasta salad and this one has it all. Each Fusilli noodle grabs a bit of the spicy tuna, toasty pine nuts, briney olives, bright preserved lemon and fresh parsley- it's the perfect bite.
Serves 4-6
INGREDIENTS
Tunisian Tuna
- 1 x 5 oz. can tuna
- 3–4 Tbsp. Saturday Sauce
- Squeeze of 1/2 fresh lemon
- Drizzle of extra virgin olive oil
- Kosher salt
- Black pepper
Pasta Salad
- 1 box of pasta (I like Jovial brown rice pasta; a shape like fusilli works really well)
- 1 preserved lemon, diced
- Handful of green olives, sliced
- Handful of pine nuts, toasted
- 1/4 cup fresh parsley, chopped
- Juice of half lemon
- Glug of extra virgin olive oil
- Kosher salt
- Black pepper
DIRECTIONS
- Heat a pot of salted water. Once boiling, add your pasta and cook according to the instructions on the box until al dente. Drain and let it cool.
- Make your Tunisian tuna: Drain the tuna and place it on a flat plate or in a shallow bowl. Use a fork to flake it into small, even pieces, making sure there are no large chunks. Add the juice of half a fresh lemon, a drizzle of olive oil, kosher salt, and pepper. Mix well, then add 3–4 Tbsp. of Saturday Sauce and mix thoroughly.
- In a large bowl, combine the cooled pasta with the Tunisian tuna, olives, preserved lemon, pine nuts, and parsley. Dress the salad with extra virgin olive oil, lemon juice, salt, and pepper to taste. Mix thoroughly and enjoy!
TIPS & TRICKS
Welcome additions to your dish include (but are not limited to) chickpeas, chopped fresh spinach, arugula, fried capers— the dish is completely customizable to your liking!