Ditali salad with tuna and tomato


• 10½ oz (300 g) Delverde ditali rigati

• 7 oz (200 g) tuna fillet in oil, drained

• 1 tomato, cut into thin wedges

• 1 bag of mixed lettuces (butter lettuce, frisée, radicchio, romaine)

• 3 tbsps extra-virgin olive oil

• 1 tsp oregano

• salt and pepper


• Bring a large pot of salted water to a boil and cook the ditali until just al dente. Drain and cool under running water. place the pasta in a bowl. Mix in the tomato, chopped lettuces and oregano.

• Arrange on a serving plate and crumble over the tuna. Dress with olive oil, salt and pepper and serve.

Preparation time 15 minutes – cooking time 10 minutes – Level of difficulty easy

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