This dish can be served also at room temperature like a "pasta salad".
Before you start
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
- To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta.
- Meanwhile, manually mince the sun-dried tomatoes or purée them in a blender or food processor on ‘pulse'. Put them in a serving bowl. Pit the olives and chop them coarsely, then add them to the bowl. Pour in the oil and lemon juice.
- Open the tuna can, then drain and discard the oil. Shred the tuna and add it to the bowl. Mix and add enough of the pasta cooking water to make a sauce. Adjust the seasoning. Generally, you don't need to add salt since tuna is already salty.
- Pour the drained fusilli into the serving bowl and mix thoroughly with the sauce. Serve in the warmed dishes. Scatter chopped chives on top of each serving (optional).
Parmesan is not added since the flavour of fish sauces in general does not benefit from the addition of cheese.
Nutrition Facts Table
per 1 serving (220g)
% Daily Value
ClaimsThis recipe is :
- Diet-related health claims :
- Artery-healthy, Heart-healthy
- Excellent source of :
- Iron, Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin E
- Good source of :
- Vitamin D
- Source of :
- Calcium, Copper, Fibre, Magnesium, Vitamin B2, Vitamin B6, Vitamin C, Vitamin K, Zinc
- Low :
- Cholesterol, Saturated Fat, Sodium
- Free :
- Added Sugar, Trans Fat
|Meat and Alternatives||3|