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Healthy spaghetti salad with tuna, capers and chilli


  • 1 small onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 red chilli, finely chopped
  • 2 heaped tbsp capers
  • Juice and zest of a lime
  • 2 tbsp extra virgin olive oil (PREGO)
  • 2 tbsp chopped parsley
  • 2 tins tuna, drained (BLUE ANGEL)
  • Fresh seasoning
  • 250g spaghetti
  • 100g cherry tomatoes, quartered


Start this recipe by cooking the spaghetti in salted boiling water. Meanwhile, place all the remaining ingredients in a large salad bowl and mix everything together so that all the flavours begin to infuse. When the pasta is cooked, drain it from the salted water and allow to cool. When the spaghetti is cold, add it to the bowl with the remaining ingredients add mix well to coat the spaghetti in the oil and flavours in the bowl. Season well with salt and pepper and serve in pasta bowls, sprinkled with some chopped parsley. Suggested accompanying wine: DELICATA Medina Vermentino Zibibbo D.O.K. Malta

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