Tuna pasta salad

Tuna pasta salad
  • 0:10 Prep
  • 0:12 Cook
  • 4 Servings
  • Capable cooks

Lemon zest gives this pasta salad a tangy flavour while parmesan cheese is its crowning glory.

Featured in
Pasta recipes, Nutrition information


  • 1 teaspoon olive oil
  • 100g penne rigate
  • 1 lemon
  • 200g bag Italian Lettuce Mix
  • 1 185g can chunk-style tuna in springwater, drained, flaked into large pieces
  • 1/2 medium red onion, thinly sliced
  • 1/2 cup (80g) Kalamata olives
  • 2 tablespoons roughly chopped fresh Continental parsley
  • 80mls (1/3 cup) Italian salad dressing
  • Parmesan cheese, shaved, to garnish
  • 4 anchovy fillets in oil (optional), drained, thinly sliced lengthways, to garnish


  • Step 1
    Bring a large saucepan of water to a rapid boil. Add the olive oil and pasta. Stir to prevent the pasta from sticking to the base of the saucepan and cook following packet directions until al dente. Drain, and rinse under cold running water until cooled to room temperature.
  • Step 2
    Meanwhile, peel the rind from the lemon using a vegetable peeler. Remove the white pith from the rind and then cut the rind into thin strips. (Alternatively use a zester.)
  • Step 3
    Combine the pasta, lettuce, tuna, onion, olives, parsley and 1 tablespoon of lemon find strips in a serving dish. Pour the Italian Dressing over the salad and toss. Garnish with the Parmesan cheese and anchovies (if using). Serve immediately.

  • Low carb
  • Low fat
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 944 kj


  • 9g

    Fat Total

  • 1g

    Saturated Fat

  • 3g


  • 12g


  • 19mg


  • 803.66mg


  • 3g

    Carbs (sugar)

  • 22g

    Carbs (total)

All nutrition values are per serve
  • Author: (N/A)
  • Publication: Australian Good Taste

Source: taste.com.au


Please enter your comment!
Please enter your name here