Fusilli Pasta Salad with Albacore Belly Tuna


(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 extra virgin olive oil. Place in a large bowl then refrigerate to cool.

Meanwhile, heat a large pan on medium high heat, add 3 tbsp 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 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, then serve with parsley and a lemon wedge for squeezing.