Spaghetti with tuna salad
Ingredients for Spaghetti with tuna salad
| Amount | Ingredient |
|---|---|
| 250 grams | Spaghetti |
| 250 grams | Spanish onion |
| 200 grams | Zucchini |
| 200 grams | Beefsteak tomatoes |
| 200 grams | Roast meats (veal) |
| 3 tbsp | Balsamic vinegar |
| 4 tbsp | Olive oil |
| 2 tsp | Capers (from a jar) |
| 12 St | Black olives (pitted) |
| 1 box | Tuna in oil |
| 150 grams | Yoghurt (natural) |
| 1 tbsp | Mayonnaise |
| 1 bunch | Basil |
| some | Salt |
| some | Pepper |
| some | Oregano (dried, chopped) |
Spaghetti with tuna salad Directions
Spaghetti twice breaking and al dente in salted water. Then drain, rinse and let cool.
Remove onions halved and cut into thin slices. Wash zucchini, cut off ends and cut into thin slices. Onion rings and zucchini slices in a little boiling salted water and blanch briefly.
Wash the tomatoes, place in boiling water, rinse with cold water and peel off the skin. Tomatoes into quarters and remove seeds and slice. Slicing the roast into slices.
Balsamic vinegar with salt, pepper and the dried, chopped oregano mix, stir in olive oil. Mix ingredients with all previous and draw a quarter of an hour to cool and drain.
Puree tuna sauce for the tuna with the oil from the can, the yogurt and mayonnaise with a blender (wand). Season with salt and pepper.
Tuna sauce over the salad and garnish with basil leaves.
Serve with fresh ciabatta bread.
Can you eat hot and cold as a party dish salad.
