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Macaroni salad with watermelon, tuna and feta

Name: Macaroni salad with watermelon, tuna and feta
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 400 g Macaroni (dry); 500 g Tuna (fresh boneless tuna); 300 g Watermelon (rind and seeds removed); 150 g Feta cheese; 60 g Black olives (pitted); 30 g Lime juice (30 ml); 6 g Garlic; 20 g Vinegar; 60 g Extra virgin olive oil (20 g fish and 40 g dressing); 8 g Basil; 3 g Parsley; 0.3 g Black pepper (to taste); 1 g Salt (to taste)

Total time45 min Preparation and possible waiting 25 min · Cooking 20 min

Preparation and possible waiting: 25 min · Cooking: 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Macaroni. Fish: Ingredient to check: Tuna, Extra virgin olive oil. Milk: Ingredient to check: Feta cheese. Sulphites: check label: Ingredient to check: Vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

A refreshing pasta salad with watermelon, cooked tuna, feta and basil-lime dressing.

Jump to steps

25 minpreparation and possible waiting

20 mincooking

4servings

3.183 kcalwhole recipe

796 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 45 min Preparation and possible waiting 25 min · Cooking 20 min

Preparation and possible waiting: 25 min · Cooking: 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 30 to 60 minutes Home-style

Allergens

View full classification 21 tags

Diet

Pescatarian

Dietary requirements

Egg-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

Lunch

Preparation

BoilingSautéing

Appliances

CasseroleFrying panBlender

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Cook the macaroni in plenty of water with a pinch of salt according to the packet. Drain, briefly cool under water and drain thoroughly. Dice the watermelon and feta and slice the black olives into rings.
Cut the tuna into 2 cm cubes. Heat 20 g oil, add the chopped garlic for 30 seconds, then the fish and pepper.
Sauté for 4–6 minutes until opaque and flaking easily. Remove and let the intense heat subside for a few minutes.
Blend the basil with the other 40 g oil, lime juice and vinegar. Combine the pasta with the watermelon, feta, olives and tuna with its juices. Add the dressing and fold gently with a spatula, lifting the mixture from the bottom.
Finish with parsley and serve on four plates. If not serving straight away, cool quickly and keep refrigerated.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.