Spanish Tuna Pasta Salad | Classic Recipe that´s Filled with Goodness
This Spanish Tuna Pasta Salad, known as Ensalada de Pasta y Atún, is packed with flavors, made with simple everyday ingredients and done in just 30 minutes. Serve it as a side dish or even as a main course, next to a crunchy baguette and a bottle of Spanish wine.
To make this recipe I used fusilli pasta. Which is the typical pasta that´s used when making pasta salad, as its spiral design catches all the dressing. However, you can use other types of thick cut pasta, such as: Rotini, Bow Tie or even Penne Pasta.
For the tuna I used Spanish canned tuna in olive oil. Spain is famously known for making some of the best canned tuna in the world. But you can use other types of canned tuna. If you use tuna in water, just use extra virgin olive oil to dress the salad, as I used the olive oil from the tuna.
TIPS & TRICKS to Make this Recipe: You can serve this salad at room temperature or even chilled. Just cover with saran wrap and add into the fridge for 1 to 2 hours. It will hold in the fridge for up to 3 to 4 days. If the salad dries up a bit, just add extra virgin olive oil.
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Watch the Video Below on How to Make this Spanish Tuna Pasta Salad
Spanish Tuna Pasta Salad
- 8 oz fusilli pasta 225 grams
- 2 eggs
- 2 cans tuna in olive oil 4 oz / 110 grams each
- 1 small red onion
- 10 cherry tomatoes
- 10 black pitted olives
- handful fresh parsley
- 1 tbsp sherry vinegar 15 ml
- pinch sea salt
- dash black pepper
Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat
In the meantime, add the eggs into a sauce pan, fill with water to about 1/2 inch (1.25 cm) above the eggs and heat with a high heat, when it comes to a boil place a lid on the pan and turn off the heat, let the eggs sit for 10 to 11 minutes to end up with perfectly hard boiled eggs
Once the water comes to a boil in the stock pot, add in the pasta, mix every 1 to 2 minutes, when it´s cooked al dente, drain into a colander and let the pasta sit so it can drain
While the pasta is cooling off, finely chop the onion, cut the cherry tomatoes in half, thinly slice the black olives, finely chop the parsley and drain the cans of tuna into a fine sieve with a bowl underneath, gently shake the sieve to remove any excess oil, reserve the oil
Once the pasta is cool enough to handle add it into a large bowl, along with the drained tuna and the chopped ingredients, then add in 3 tbsp of olive oil from the canned tuna, the sherry vinegar and season with sea salt & black pepper, gently mix together
To serve chilled, cover with saran wrap and add into the fridge, it will hold for up to 3 to 4 days, or serve at room temperature, either way, make sure to garnish with the hard boiled eggs cut into quarters, enjoy!
Get the Canned Spanish Tuna I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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