Tagliatelle Salad with Tuna
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g ribbon noodles
- 1 bunch basil
- 1 bunch parsley
- 3 cloves garlic
- 1 small Jar olives, stuffed with pepper
- 200 g tuna, in oil
- 3 egg (s), hard-boiled
- 3 tablespoon balsamic vinegar
- Salt and pepper, black from the mill
- 1 pinch (s) sugar
- 3 tablespoon olive oil
- 20 g pine nuts
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water until al dente and drain. Roughly chop the herbs, finely dice the garlic cloves and halve the olives. Drain the tuna, chop it up and dice the peeled eggs. Mix all ingredients. Mix the vinegar with the spices, gradually fold in the olive oil, fold into the salad and leave to stand for 30 minutes, covered. Sprinkle with chopped, roasted pine nuts.
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