3 oz (75 g) small pasta shells
8 oz (225 g) small courgette (zucchini)s, cut into 0.5-cm (1/4 inch) diagonal slices
salt and freshly ground pepper
200 g (7 oz) can tuna fish
142 g (5 oz) natural yogurt
2 tbsp (30 ml) milk
1 tsp (5 ml) anchovy essence
1 tbsp (15 ml) lemon juice
12 small black olives, halved and stoned (seeded)
paprika to garnish
8 oz (225 g) small courgette (zucchini)s, cut into 0.5-cm (1/4 inch) diagonal slices
salt and freshly ground pepper
200 g (7 oz) can tuna fish
142 g (5 oz) natural yogurt
2 tbsp (30 ml) milk
1 tsp (5 ml) anchovy essence
1 tbsp (15 ml) lemon juice
12 small black olives, halved and stoned (seeded)
paprika to garnish
method
1. Cook the pasta shells in boiling salted water, until just tender.
2. Add courgettes to the boiling pasta for the last 2 minutes of cooking time. Drain well and rinse under the cold tap.
3. Flake the tuna fish, reserving the oil.
4. In a large bowl whisk together the tuna oil, yogurt, milk, anchovy essence, lemon juice and seasoning.
5. Add the pasta, courgettes, tuna and olives to the dressing; stir gently to mix. Cover the salad and chill well before serving.
6. Spoon into individual dishes and dust with paprika.
2. Add courgettes to the boiling pasta for the last 2 minutes of cooking time. Drain well and rinse under the cold tap.
3. Flake the tuna fish, reserving the oil.
4. In a large bowl whisk together the tuna oil, yogurt, milk, anchovy essence, lemon juice and seasoning.
5. Add the pasta, courgettes, tuna and olives to the dressing; stir gently to mix. Cover the salad and chill well before serving.
6. Spoon into individual dishes and dust with paprika.
serving amount
serves 4
rate this recipe
9.0
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
