Star pasta salad with tuna and crunchy corn
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 40 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 6 more Indicative dietary requirements
View full classification 22 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Star pasta dry 400 g
- Tuna in oil tuna in oil, drained 200 g
- Egg 4 medium, shelled 200 g
- Cherry tomatoes 240 g
- Crunchy corn 50 g
- Vinegar 15 g
- Wholegrain mustard 15 g
- Extra virgin olive oil 10 g omelette and 40 g dressing 50 g
- Parsley 3 g
- Salt to taste 1 g
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Method
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Cook the star pasta in plenty of water according to the packet. Drain through a fine sieve, briefly cool under water and drain thoroughly. Halve the cherry tomatoes and flake the tuna.
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Beat the eggs with a pinch of salt. Use 10 g oil to cook two thin omelettes for 1–2 minutes per side until no liquid egg remains. Cool slightly and dice.
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Whisk the vinegar, mustard and other 40 g oil until emulsified. Combine the pasta, tuna, tomatoes and omelette and dress.
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Coarsely crush the crunchy corn. Divide the salad between four plates, add the corn just before serving and finish with parsley.
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