Corsican salad
Corsican salad is a hearty tuna pasta salad with Mediterranean flavours, fresh citrus, and a light creamy dressing.
Ingredients
- 250 g pasta fusilli is good for this
- ½ lettuce
- 50 g rucola
- 300 g tuna pieces in oil
- 150 g sun-dried tomatoes
- 150 g green olives
- 1 red pepper
- 1 cucumber
- 1 fresh basil
Sauce
- 2 dl sour cream
- 1 lemon juice
- 2 tablespoons mayonnaise
- 1 clove garlic
- 1 teaspoon sugar
- 2 tbsp white wine vinegar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Mix the sauce ingredients and leave to season in a cool place for a while.
- Cook the pasta to "al dente".
- Pour the oil from sun-dried tomatoes into the pasta. Stir and chill.
- Dice the paprika. Cut the cucumber in half and scoop out the seeds with a spoon. Dice the cucumber. Cut the tomatoes into mouthfuls. Shred the lettuce into small parts.
- Mix the pasta and sauce together.
- Arrange the salads on plates in layers. Layer the green parts underneath, then the pasta, and top with the other ingredients.
Notes
- Cook the pasta al dente (about 8–10 minutes) so it holds its texture in the salad.
- Rinse the pasta briefly under cold water if you want to stop the cooking and keep it firm.
- Let the salad rest in the fridge for at least 30 minutes before serving to allow the flavours to develop.
- Add fresh basil just before serving to keep its aroma bright and fresh.
- You can lighten the dressing by replacing part of the sour cream with yogurt.
- Use good-quality tuna in oil for the best flavour and texture.
- Adjust the acidity to taste – a little extra lemon juice can lift the whole dish.
Nutrition
Calories: 713kcalCarbohydrates: 79gProtein: 38gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 46mgSodium: 1302mgPotassium: 1938mgFiber: 10gSugar: 23gVitamin A: 2180IUVitamin C: 61mgCalcium: 163mgIron: 6mg
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