Ingredients:

  • 12 oz (340g) Rotini or Fusilli pasta
  • 4 cups (950ml) Water
  • 1 tbsp (15g) Salt
  • 2 (5 oz / 142g) cans Albacore tuna in water, drained thoroughly
  • 1 cup (150g) Cherry tomatoes, halved
  • 1/2 cup (75g) Red onion, finely diced
  • 1/2 cup (60g) English cucumber, diced
  • 1/4 cup (15g) Fresh parsley, finely chopped
  • 1/4 cup (40g) Kalamata olives, sliced
  • 1/3 cup (80ml) Extra virgin olive oil
  • 3 tbsp (45ml) Freshly squeezed lemon juice
  • 1 tbsp (15ml) Red wine vinegar
  • 1 clove (5g) Garlic, minced
  • 1 tsp (5g) Dried oregano
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper

Instructions:

  1. Bring the salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain the pasta in a colander and rinse briefly with cool water to stop the cooking process and prevent sticking. Transfer to a large mixing bowl.
  2. In a small bowl or mason jar, combine the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper. Whisk vigorously or shake the jar until the mixture is opaque and thickened into a unified emulsion.
  3. Add the drained tuna to the pasta, using a fork to flake the fish into bite-sized chunks. Fold in the cherry tomatoes, red onion, English cucumber, fresh parsley, and Kalamata olives.
  4. Pour the emulsified dressing over the pasta mixture and toss thoroughly until all ingredients are evenly coated.