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.
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 fresh tuna for sashimi, cubed salt and freshly ground pepper
(Click to see How to Make Tuna Sashimi)
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.
2 In a bowl, mix together black olives, green olives, tomatoes, and onions.
3 Add extra virgin olive oil, balsamic vinegar, sesame oil, soy sauce, and tuna. Mix until combined.
4 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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