Tuna pasta first course cold, full of flavor and very easy to make. The first time I ate pasta with tuna sauce we were in the mountains for a picnic with some friends and my friend had prepared cold pasta, but not the traditional one with vegetables, but this tuna pasta, really tasty, maybe because I love tuna sauce, but it was delicious, so then at home I couldn’t help but make it again. I prepare cold tuna pasta in the morning as soon as I wake up so I can store it in the fridge and by noon it’s ready and nice and fresh, it’s also great to bring to work as a packed lunch. For the cold tuna pasta I used a tuna sauce without mayonnaise but if you like you can also try it with tuna sauce with mayonnaise. If you also love tuna sauce, I recommend trying Veal with tuna sauce. Now let’s see how to make tuna pasta and if you try it let me know. Barbara

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Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare Tuna Pasta

11.3 oz Pasta
2.8 oz Tuna in oil
2 eggs
1 tbsp Capers
2 Anchovies
Half lemon
to taste chives (parsley)
2 tbsps mayonnaise (optional)

Tools

Blender

How to prepare Tuna Pasta

Let’s start preparing Tuna Pasta, place the eggs in cold water, put them on the stove and when the water starts to boil, cook them for 7 minutes, then run them under cold water so that the thermal shock allows you to peel them perfectly.
Put slightly salted water in a pot, bring it to a boil, and cook the pasta according to the time indicated on the package and until al dente, then drain it, run it under cold water, and pour it into a bowl.
Now prepare the tuna sauce, squeeze the juice of half a lemon,
peel the eggs,
cut them into pieces and place them in the blender,
add the capers, anchovies,
drained tuna from its oil,
and the lemon juice,
blend intermittently for a few seconds until you obtain a smooth and homogeneous cream.
Add the tuna sauce to the cold pasta,
a drop of extra virgin olive oil and if you like, some mayonnaise,
add finely chopped chives or alternatively parsley,
mix well and cover the bowl with plastic wrap, place in the refrigerator and let rest for a few hours.
Serve the tuna pasta nicely cold