For the Hungry Crew

There is so much you can do with fresh or canned tuna on a boat and this easy recipe is great for many occasions.

Tuna Pasta Salad


1 pound farfalle pasta

2 (6 oz.) cans tuna packed in oil, drained

4 plum tomatoes, seeded, cored and diced

1 small red onion, chopped

1 (14 oz.) can artichoke hearts, drained and quartered, large heartscut into sixths

1/3 cup pitted black olives, such as kalamata, Niçoise or picholine

3 tablespoons capers, rinsed and drained

1/3 cup coarsely chopped parsley

1/4 cup olive oil

1/4 cup red wine vinegar

1 1/2 teaspoons kosher salt

3/4 teaspoon black pepper


  1. In a large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain in a colander, rinse with cold water and then drain thoroughly.
  2. In a large bowl, gently toss together tuna, tomatoes, onion, artichokes, olives, capers and parsley. Stir in drained pasta, oil, vinegar, salt and pepper. Mix ingredients together thoroughly. Serve pasta salad at room temperature.

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