Lovely fresh tuna pasta salad with lemon

Dutch version


This dish is absolutely superb! It's full of flavor, easy and quick. And perfect to take to work or school - if you have any leftovers that is...






What do you need? (serves 4)

500 g short pasta (1 pound)
1 large bunch of basil
1 large bunch of parsley
2 tbsp capers
2 anchovy fillets (canned)
1 lemon (juice + zest)
1 kl dijon mustard
1 garlic clove
100 ml olive oil
200 g peas (frozen)
1 can of tuna(400g)
pepper and salt


Prepare the pasta as indicated on the packaging.

Chop the basil, garlic and parsley. Put them in a blender together with the capers, anchovies, mustard, half of the zest and the lemonjuice. Mix and slowly add the olive oil. If you don't have a blender, don't worry, just finely chop everything and stir in the olive oil.

3 minutes before the pasta is done, add the frozen peas to the pasta. After 3 minutes drain the pasta and the peas and rinse with cold water. Add the pasta back to the pot and stir in the sauce and the tuna. Serve cold or warm, topped with the remaining zest.

This recipe is based on a recipe I found in the Dutch Delicious, edition October 2011.