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Tuna Fusilli Salad

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


  • 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


Preheat your oven to 375 F°


  • 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.


  • 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!

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