Tunisian Tuna & Preserved Lemon Pasta Salad
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Tunisian Tuna
1 x 5 oz. Can Tuna (I like Safe Catch)
3-4 Tbsp. Saturday Sauce
Squeeze of 1/2 Fresh Lemon
Drizzle of EVOO
Kosher Salt & Pepper
Pasta Salad
1 Box of Pasta (I like Jovial Brown Rice Pasta- a shape like Fusilli works really well)
1 x Preserved Lemon, Diced
Handful of Green Olives, Sliced
Handful of Pine Nuts, Toasted
1/4 Cup Fresh Parsley, Chopped
Juice of 1/2 Lemon
Glug of EVOO
Kosher Salt
Black Pepper
- Heat a pot of salted water and once boiling, add your pasta. Cook as instructed on the box until pasta is al dente. Drain and let cool.
- Make your Tunisian tuna: Drain your tuna and put on a flat bowl or plate so that you can "flake" the tuna with a fork, making sure the tuna pieces are flaky and somewhat uniform (so that there are no large chunks). Add the juice of a half of a fresh lemon, a drizzle of olive oil, kosher salt and pepper to the tuna. Mix well, then add 3-4 Tbsp. Saturday Sauce to your tuna and mix thoroughly.
- In a bowl, combine pasta with Tunisian tuna, olives, preserved lemon, pine nuts, parsley. Dress salad with EVOO, lemon juice, salt and pepper to taste. Mix thoroughly and enjoy!
Welcome Additions:
- Chickpeas
- Chopped Spinach or Arugula
- Fried Capers