Salad with pasta, tuna, rosemary and red peppers

Very light pasta salad because low in fat, and contains fish and vegetables. It is seasoned with a rosemary vinaigrette and rosemary goes very well with tuna. The pasta is dosed in a minimal quantity so as not to be hungry with a normal stomach.

Nevertheless, this salad, with a more generous amount of pasta, helped me lose 30kg in a Weight Watchers il y a 15 ans. En deux mots :

"Good news coming from a country far way,
is like cold water to whom is thirsty".

To Start...

difficulty easy
preparation– 10′
cooking - 10′
serves - 1  

To Sum-up...



  • 2 big pinches of fusilli pasta
  • ¼ of a red peppers (sweet)
  • ½ of a small onion
  • 2 teaspoons of olive oil
  • 1 teaspoon of Dijon mustard
  • 2 teaspoons of Xérès vinegar (or any other red wine vinegar)
  • 3 teaspoons of dry rosemary
  • 1 big pinch of fleur de sel or coarse salt
  • 2 turn mills of Kampot black pepper
  • 45gr of tuna in a tin without oil only in water (½ of a small box)



  • Pre-heat the water with a half teaspoon of coarse salt
  • When the water is boiling cook the pasta for the duration mentioned in the package

The sauce

  • Put into the mortar:
    • the olive oil
    • the mustard
    • the vinegar
    • the rosemary
    • salt and pepper
  • Mix everything with pestle until rosemary is cut in very small pieces and a thick sauce is formed


  • Slice the pepper in small cubes
  • Chisel the onion in fine slices

Bring it all together

  • Put the pasta in a medium bowl
  • Mix the vegetables with the pasta and spread around the tuna after splitting it with your fingers in small pieces
  • Cover everything with the sauce and toss everything until the sauce goes all over

o-o C'est si bon ! o-o

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