Very light pasta salad because low in fat, and contains fish and vegetables. It is seasoned with a rosemary vinaigrette and rosemary goes very well with tuna. The pasta is dosed in a minimal quantity so as not to be hungry with a normal stomach.
Nevertheless, this salad, with a more generous amount of pasta, helped me lose 30kg in a Weight Watchers il y a 15 ans. En deux mots :"Good news coming from a country far way,
is like cold water to whom is thirsty".
To Start...
difficulty – easy
preparation– 10′
cooking - 10′
serves - 1
To Sum-up...
Ingredients
- 2 big pinches of fusilli pasta
- ¼ of a red peppers (sweet)
- ½ of a small onion
- 2 teaspoons of olive oil
- 1 teaspoon of Dijon mustard
- 2 teaspoons of Xérès vinegar (or any other red wine vinegar)
- 3 teaspoons of dry rosemary
- 1 big pinch of fleur de sel or coarse salt
- 2 turn mills of Kampot black pepper
- 45gr of tuna in a tin without oil only in water (½ of a small box)
Steps
Pasta
- Pre-heat the water with a half teaspoon of coarse salt
- When the water is boiling cook the pasta for the duration mentioned in the package
The sauce
- Put into the mortar:
- the olive oil
- the mustard
- the vinegar
- the rosemary
- salt and pepper
- Mix everything with pestle until rosemary is cut in very small pieces and a thick sauce is formed
Veggies
- Slice the pepper in small cubes
- Chisel the onion in fine slices
Bring it all together
- Put the pasta in a medium bowl
- Mix the vegetables with the pasta and spread around the tuna after splitting it with your fingers in small pieces
- Cover everything with the sauce and toss everything until the sauce goes all over
o-o C'est si bon ! o-o
