Pastasalad alla Vitello tonnato

Name: Pastasalad alla Vitello tonnato
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Pasta (e.g. tortiglioni); 7-10 Tbsp Salt; 300 g frozen peas; 2 small zucchini; 2 TABLESPOONS Oil; 5 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Pepper; 1 tin(s) (200 g) Tuna in oil; 150 g Sylt type salad cream; 200 g Whole milk yoghurt; 2-3 TEASPOONS Capers (glass); 4 red onions; 500 g ripe tomatoes; 1 bunch/pot of basil; 200 g Roast Beef Cuts

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Pasta (e.g. tortiglioni)
7-10 Tbsp Salt
300 g frozen peas
2 small zucchini
2 TABLESPOONS Oil
5 TABLESPOONS white balsamic vinegar
7-10 Tbsp Pepper
1 tin(s) (200 g) Tuna in oil
150 g Sylt type salad cream
200 g Whole milk yoghurt
2-3 TEASPOONS Capers (glass)
4 red onions
500 g ripe tomatoes
1 bunch/pot of basil
200 g Roast Beef Cuts

Directions

1
Cook the pasta in plenty of boiling salted water according to the instructions on the packet until al dente. Add peas and cook for about 3 minutes. Quench, drain.
2
Clean and wash the zucchini, cut them in half lengthwise and cut into thin slices. Heat oil in a pan. Sauté the zucchini in it thoroughly. Season with 2 tablespoons vinegar, salt and pepper. Mix with noodles and peas.
3
Let it cool down.
4
For the sauce, drain the tuna. Puree with salad cream, yoghurt and capers in a tall mixing bowl with the chopping stick. Season to taste with 3 tablespoons of vinegar, salt and pepper and stir in 1-2 tablespoons of water if necessary.
5
Peel onions and cut them into thin rings. Wash and slice the tomatoes. Wash and pluck the basil. Cut roast beef into strips. Mix everything with noodles, zucchini and tuna sauce and season to taste.
6
Drink tip: dry white wine.