Fork spaghetti salad with tuna

Name: Fork spaghetti salad with tuna
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 500 g Fork spaghetti; 7-10 Tbsp salt, black pepper; 1-2 TEASPOONS Oil (e.g. olive oil); 3 Eggs (Gr. M); 1 collar Spring onions; 250 g small tomatoes (e.g. cherry tomatoes); 1 tin(s) (125 g) Tuna filet pieces in their own juice; 150 g Skimmed milk yoghurt; 200-250 g Salad cream; 7-10 Tbsp Lemon juice; 7-10 Tbsp Curry or paprika; 50-75 g black olives; 7-10 Tbsp some salad leaves

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 5

500 g Fork spaghetti
7-10 Tbsp salt, black pepper
1-2 TEASPOONS Oil (e.g. olive oil)
3 Eggs (Gr. M)
1 collar Spring onions
250 g small tomatoes (e.g. cherry tomatoes)
1 tin(s) (125 g) Tuna filet pieces in their own juice
150 g Skimmed milk yoghurt
200-250 g Salad cream
7-10 Tbsp Lemon juice
7-10 Tbsp Curry or paprika
50-75 g black olives
7-10 Tbsp some salad leaves

Directions

1
Cook the pasta in plenty of boiling salted water for about 8 minutes. Drain, sprinkle with oil and mix. Let cool off
2
Boil eggs for about 10 minutes and quench. Clean and wash spring onions and tomatoes. Cut spring onions finely, halve or quarter tomatoes. Drain and pluck the tuna
3
Mix yoghurt, salad cream and lemon juice. Season with salt, pepper and possibly curry or paprika. Peel and chop the eggs
4
Mix all prepared salad ingredients with olives. Leave to stand for about 30 minutes. Wash the salad leaves and shake dry. Season pasta salad again and arrange on top