Pasta and tuna salad with garlic mayonnaise

Name: Pasta and tuna salad with garlic mayonnaise
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 4 Eggs (size M); 500 g Noodles (e.g. fussili); 7-10 Tbsp Salt; 500 g Broccoli; 2 can(s) (210 ml each) Tuna in oil; 1 glass (53 ml; 30 g separation weight) Capers; 250 g Salad Mayonnaise; 300 g Whole milk yoghurt; 1-2 Garlic cloves; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 7-10 Tbsp Sugar; 1 small pot of basil; 150 g small cherry tomatoes; 50 g small black olives with stone

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

4 Eggs (size M)
500 g Noodles (e.g. fussili)
7-10 Tbsp Salt
500 g Broccoli
2 can(s) (210 ml each) Tuna in oil
1 glass (53 ml; 30 g separation weight) Capers
250 g Salad Mayonnaise
300 g Whole milk yoghurt
1-2 Garlic cloves
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
7-10 Tbsp Sugar
1 small pot of basil
150 g small cherry tomatoes
50 g small black olives with stone

Directions

1
Boil the eggs hard for about 10 minutes. Cook pasta in boiling salted water according to package instructions. Clean and wash the broccoli and divide into small florets. Cook in boiling salted water for about 5 minutes, drain and drain.
2
Quench the eggs, peel and cut into eighths. Drain tuna and capers on a sieve. Mix mayonnaise and yoghurt. Peel garlic and press it through a garlic press to make mayonnaise. Season with salt, pepper, lemon juice and sugar.
3
Pluck the tuna a little smaller and fold into the sauce with the capers. Wash the basil and cut the leaves into strips, except for a little to garnish. Add to the sauce. Wash and halve the cherry tomatoes.
4
Put the pasta, broccoli, eggs, olives and tomatoes in a large bowl. Carefully fold in the sauce, season to taste again. Garnish with basil.