Back

Tuna Fusilli Salad

Description
balanced pasta salad, hearty and easy to make! Perfect to bring to work in a 850 ml round Lock&Lock Easy Match container!
Preparation
30 minutes
Cooking
10 minutes
Portions
4 servings

Ingredients

  • 3/4 lb Whole wheat Fusilli
  • 4 cup Kale cabbage leaves
  • 5 Artichoke hearts
  • 1/4 cup Sliced almonds
  • 1 Granny Smith apple
  • 1 tbsp Capers
  • 1/4 cup Olive oil
  • 3 tbsp Lemon juice
  • 210 gr Flaked light tuna
  • 1 cup Jarlsberg cheese

Preparation

Preheat your oven to 375 F°

Preparation

  • Cook the pasta in salted boiling water for 7 to 10 minutes.
  • Roughly chop the kale. Strain the artichoke hearts and roughly chop.
  • Cut the green apple in small dice. Strain the tuna and crumble it.
  • Chop the capers.
  • Toast the almonds in a preheated oven for 5 minutes.
  • Dice the cheese.

Assembly

  • Once the pasta has cooled down, place in a bowl and mix in all the other ingredients.
  • Place the salad in a 850 ml Lock&Lock Easy Match Round Container.
  • When ready to eat, add the olive oil, salt and pepper. 
  • Mix well and enjoy!

Products used in this recipes

  1. Best seller
    1103-0951030060000-1.jpg
  2. Best seller
    1096-0951140060000-1.jpg

Add a review

Your Rating