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Tuna and Sundried Tomato Pasta Salad

Serves 6

170g or 184g
1 can
Ocean's Flaked Albacore Tuna, drained
¾ cup 
Feta Cheese, crumbled 
125ml ½ cup 
Kalamata Olives, sliced, pitted
3 tbsp. 
Sundried Tomatoes, drained and thinly sliced 
 375g pkg  1
Dried Fusilli 
1 tbsp. 
Red Wine Vinegar
 45ml  3 tbsp.  Extra Virgin Olive Oil
 10  10  Fresh Basil Leaves, cut in thin slices
     Freshly Ground Black Pepper

Chef's Tip

Anytime you add olives to a recipe try to avoid adding any additional salt.


  1. In a large pot bring salted water to a boil.
  2. Combine tuna, feta cheese, olives, sundried tomatoes, red wine vinegar and olive oil in a large bowl and gently stir together and refrigerate.
  3. Cook the pasta in the boiling water until it's just tender, about 9 minutes (follow the package's instructions) and drain.
  4. When pasta is drained add it to the salad, and toss. Check the seasonings and serve hot, warm, or at room temperature, adding the basil just before serving.

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