Written by: Milla Mahogany
We are coming to the close of a South African summer and I know most of you are planning on squeezing in a braai or two before everyone gets down to business and wintering (we really only have two seasons here lol).
Looks delicious, doesn’t it?
You might be planning a housewarming for your awesome new place, a “Back To Work” shindig, or even just a family hang-sesh before the in laws head back to their homes (thank goodness).
Whatever the occasion, one thing that must be present is a good summer dish and whats good that hasn’t been repeated at every braai you may have attended or hosted in December? Because you might love chakalaka and a fancy savory pap, but too much of a good thing isn’t good. And you might be looking to trim off the December Gain so those aren’t really options anyway, so you’re left with a salad. However, even in the way of salad you’re tired of lettuce, feta, onions, and the occasional olive swimming in tomato juice (although don’t get me wrong, I love me some green salad).
So, what on Earth do we eat now?
Well let me introduce yall to an amazing dish that I bring to any braai or party that I attend that never fails to leave a lasting (and tasty!) impression.
Summer Tuna Pasta Salad!!!
*cue excited cheering*
This salad is my favourite dish, really, because its delicious, easy to make, healthy, and versatile. Most importantly its very filling which is important if you’re trying to lower your portions and cut back on calories.
Let’s dive in!!
1 x 500g Bag of Pasta (I like to use fusili, the twist pasta)
2 x cans of shredded tuna. (1 in vegetable oil, one in brine to minimize oiliness of the overall dish)
Robot peppers, chopped into small cubes
1 x chopped onion
Cheese (white cheddar or mozzarella – any low fat cheese)
Fresh cream (or even mixed herb sour cream)
2 tbsp Olive Oil
Place pasta to boil till its *almost* to your preferred softness. Add 1tbsp olive oil and salt to taste. When it’s close to soft, remove 85% of the water.
In a non-stick pan sauté your chopped onion and garlic till brown, add your chopped robot peppers with aromat for taste.
Lower the heat on the pasta to medium and add the onion and pepper mix with your cream and blocks of cheese. Stir till the cheese melts and the pasta becomes creamy.
Remove the dish from the stove and set aside to cool.
Once cooled, add your two tins of tuna and some black pepper to taste.
Serves 8 – 10 people.
Keep some of the pasta water to add in if it starts to burn. The water from the pasta is very tasty.
You can modify the salad by using skim or soy milk if you don’t want it too heavy and creamy, and if you’re lactose intolerant.
Add some olives and baby tomatoes if that’s what you like.
Swap out the tuna for chicken, bacon, shrimp, prawns, or any protein source that tickles your fancy.