Fusilli Salad with Ocean Naturals® Albacore Tuna Belly


(Serves 2–3)

1 can Ocean Naturals® Albacore Tuna Belly in Olive Oil
3 Garlic Gloves Sliced
¾ cup Medium Diced Red Onion
1 ½ cup Medium Diced Zucchini
¾ cup Diced Tomato
8oz Dried Fusilli (pasta)
5 tbsp Extra Virgin Olive Oil
3 tbsp Chopped Italian Parsley
1 ½ tbsp Red Wine Vinegar
1 tsp Fresh Lemon Juice


Bring a large pot of salted water to the boil, then add pasta and cook per package instructions. Drain the pasta and toss with 1 tbsp of extra virgin olive oil, then place in a large bowl and refrigerate to cool.

Meanwhile, heat a large pan on medium high heat, add 3 tbsp of extra virgin olive oil, garlic, onion and zucchini. Cook for 3-5 minutes until ingredients begin to soften. Add tomatoes and cook for a further 2-3 minutes. Add all ingredients to pasta and chill for 20-30 minutes.

To assemble, add Ocean Naturals tuna (plus olive oil from the can) as well as all remaining ingredients to the pasta and vegetables then gently toss. Season with salt and pepper to taste. Serve with parsley and a lemon wedge for squeezing.