Tuna And Coriander Pasta Salad
Ingredients
- 500 g dried pasta, such as tagliatelle, conchiglie or farfalle
- #Tomato salad#
- 4 firm tomatoes
- 3 tablespoons olive oil
- 1½ tablespoons chopped mint or flat leaf parsley
- sea salt and freshly ground black pepper
- #Sauce#
- 2 tablespoons olive oil
- 2 onions, thinly sliced
- 1 teaspoon crushed coriander seeds
- 160 g tinned tuna in oil, lightly drained
- 1½ tablespoons capers (optional)
- grated zest of 1 unwaxed lemon
- 125 ml milk
- sea salt and freshly ground black pepper
- a handful of mint sprigs, to serve
Instructions
- #This is a delicious lunch or supper dish made with ingredients that, although not all strictly from the store-cupboard, are to be found in most kitchens.# Bring a large saucepan of salted water to the boll. Add the pasta and cook until al dente, or according to the Instructions on the packet. Refresh with cold water.
- For the salad, cut a cross in the top and bottom of the tomatoes, then plunge them briefly into boiling water. Drain, pull off the skins, then remove the seeds and cores. Cut into small cubes. Add the oil and mint. Season to taste and set aside to develop the flavours.
- To make the sauce, heat the oil in a frying pan set over medium heat. Add the onions and coriander seeds and cook slowly. When the onions start to soften, add 3 tablespoons water and cover with a lid. Continue cooking over low heat until soft. This will take 15 minutes – do not rush (add extra water if necessary).
- When the onions are very soft, add the tuna, capers, if using, lemon zest, some salt, lots of pepper and half the milk. Stir well, cover again and cook for 10 minutes over low heat (add the remaining milk if necessary).
- Add the sauce and the tomato salad to the pasta and mix well. Sprinkle with mint sprigs and serve at once. #Variation# Substitute 300g halved cherry tomatoes for the salad.