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Mar 10, 2012
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Cold Pasta Salad with Fresh Tuna

By: Jun Jun de Guzman


Cold Pasta Salad with Fresh Tuna

This light and healthy salad combines the simple flavors of olives, tomatoes, onions, and parsley with General Santos City's prized fish. The tuna lends a clean and fresh taste to this filling pasta salad.

Serves 6  
Prep Time
 20 minutes, 
      plus 1 hour chilling time  
Cooking Time
 10 to 15 minutes

 

350 grams spaghetti
olive oil for drizzling
12 black olives, sliced into rings
10 green olives, sliced into rings
3 fresh tomatoes, chopped finely
1 onion, chopped finely
3 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
1/4 teaspoon sesame oil
1 teaspoon Kikkoman soy sauce
100 grams sashimi, cubed salt and freshly ground pepper
      2 teaspoons fresh parsley leaves, chopped finely 
olive oil for drizzling (optional)  

 

1  Cook spaghetti according to package directions until al dente. Drizzle with olive oil; toss.

 In a bowl, mix together black olives, green olives, tomatoes, and onions.

 Add extra virgin olive oil, balsamic vinegar, sesame oil, soy sauce, and tuna. Mix until combined.

 Toss into spaghetti and season to taste with salt and pepper. Sprinkle with chopped parsley. Refrigerate for 1 hour before serving.

5  To serve, drizzle with olive oil, if desired. 

 

Photography by Miguel Nacianceno | Food Styling by Jun Jun de Guzman | Prop Styling by Elaine P. Lim


 




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