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Fusilli Salad with Tuna

Fusilli Salad with Tuna

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  • 1 jar of Tonnino Tuna with Sundried Tomato and Olives
  • 1 1/2 cups of Fusilli pasta
  • 1/2 Roasted Spanish chili
  • 1 tbsp Chives
  • 1/2 Red onion, sliced
  • 1/2 Eggplant, cubed
  • 1 tbsp Lemon juice
  • 5 tbsp Olive oil, plus more for the eggplant
  • Salt, to taste
  • Pepper, to taste


  1. Cook pasta according to package instructions and set aside.
  2. In a pan over medium heat, cook the eggplant cubes with some olive oil, salt and pepper until soft.
  3. Mix together the lemon juice, 5 tbsp olive oil, salt and pepper and set dressing aside.
  4. In a bowl, combine the pasta, chili, chives, onion, eggplant, lemon dressing and season with salt and pepper to taste.
  5. Place the Tonnino Tuna Fillets with Sundried Tomato and Olives on top and serve immediately.