Pasta and tuna salad with crispy capers and garlic vinaigrette

Name: Pasta and tuna salad with crispy capers and garlic vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g Pasta (e.g. Ditali 45); 7-10 Tbsp Salt; 2 can(s) (210 ml each) Tuna Fillets natural; 2 Garlic cloves; 4 TABLESPOONS Olive oil; 30 g drained pickled capers; 1 (approx. 300 g) Courgette; 200 g cherry tomatoes; 3 TABLESPOONS Lemon juice; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon wedges

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

250 g Pasta (e.g. Ditali 45)
7-10 Tbsp Salt
2 can(s) (210 ml each) Tuna Fillets natural
2 Garlic cloves
4 TABLESPOONS Olive oil
30 g drained pickled capers
1 (approx. 300 g) Courgette
200 g cherry tomatoes
3 TABLESPOONS Lemon juice
7-10 Tbsp Sugar
7-10 Tbsp Pepper
7-10 Tbsp Lemon wedges

Directions

1
Cook the pasta in plenty of boiling salted water for about 9 minutes. In the meantime drain the tuna. Peel garlic and cut into slices. Heat 1 tablespoon of olive oil in a frying pan and fry the garlic slices for about 1 minute until golden brown. Remove from the pan and cool down.
2
Put the capers in the pan and fry over high heat for about 5 minutes. Remove from the pan and let it cool down. Drain the pasta, rinse and drain. Clean and wash the zucchini and cut into strips with a peeler. Wash and halve the cherry tomatoes. Mix lemon juice with sugar, salt and pepper. Fold in 3 tablespoons of olive oil. Add garlic to the vinaigrette. Mix the pasta, tuna, capers, zucchini and tomatoes with the vinaigrette.
3
Wash and halve the cherry tomatoes. Mix lemon juice with sugar, salt and pepper. Fold in 3 tablespoons of olive oil. Add garlic to the vinaigrette. Mix the pasta, tuna, capers, zucchini and tomatoes with the vinaigrette. Sprinkle with coarsely ground pepper and garnish with lemon wedges