Fusilli Pasta & Tuna Salad

A tasty and easy lunch or supper even when the sun isn’t shining. It also makes a great side dish served with any other fish or meat… and of course with barbeques (which are generally nicer when the sun is shining!). We’ve made it with Fusilli and it goes equally well with other shapes including Spirali and even Spaghetti. And of course you can vary the ingredients to suit your family’s tastes.

Ready in 30 minutes
Serves 4 people


300g Cook Italia Fusilli
2 tablespoons Olive Oil
2 Hard Boiled Eggs, peeled
50g Peas, fresh or frozen
50g Green Beans
1 Medium Carrot
200g Cherry Tomatoes
1 can Sweetcorn, drained
2 cans Tuna in Oil, drained
1 tablespoon Mayonnaise
A pinch Salt & Black Pepper


First hard-boil the eggs and cook the vegetables:

For the eggs, bring a pan with plenty of water to the boil, add the eggs (carefully!) and boil for about 8 minutes, then cool in cold water and leave to one side.

Cook the beans, carrots and peas until they are still slightly crunchy, then allow time to for them to cool or run the cooked vegetables under a cold tap.

Meanwhile, cook the Fusilli Pasta in a large pan of boiling water, with a pinch of salt, for 10 to 12 minutes.  

Peel and slice the hard-boiled eggs, halve the cherry tomatoes, and slice the cooled vegetables.

When the Pasta is how you like it – ‘al dente’, or slightly softer – drain it in a colander and rinse it under cold water in the colander until it’s cool.

Tip the drained, cooled Pasta into a large serving bowl, add a pinch of salt and a good sprinkling of black pepper, and the Olive Oil, and mix thoroughly.

Add the tuna, all the vegetables and the mayonnaise to the Pasta bowl and mix well.

Add the sliced eggs on top. Serve immediately or chill in the fridge to serve later the same day.

Products Used