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Elvis

Elvis Co

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Recipe of Sea and Pasta Salad with Homemade Mayonnaise
Elvis

Elvis Co

Recipe of Sea and Pasta Salad with Homemade Mayonnaise
Elvis

Elvis Co

Recipe of Sea and Pasta Salad with Homemade Mayonnaise
Elvis

Elvis Co

Recipe of Sea and Pasta Salad with Homemade Mayonnaise
Elvis

Elvis Co

Recipe of Sea and Pasta Salad with Homemade Mayonnaise
Elvis

Elvis Co

Recipe of Sea and Pasta Salad with Homemade Mayonnaise
Elvis

Elvis Co

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Recipe of Sea and Pasta Salad with Homemade Mayonnaise
Recipe

Sea and Pasta Salad with Homemade Mayonnaise

15 mins
15 mins
Low
110
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This sea salad and pasta combines the nutrients of the omega 3 fatty acids found in tuna, along with the nutrients of modern pasta, while incorporating the nutrients of fruits such as apples and vegetables such as potato and celery. Mayonnaise is the special touch of our recipe, it is a homemade mayonnaise that integrates different ingredients that make it even richer and more nutritious than commercial mayonnaises. Our sea salad with pasta is a dish full of nutrients that will make us take care of our health at the same time we eat something delicious and nutritious. The modern pasta gives the touch of carbohydrate necessary to complement the dish, complementing the flavor and highlighting the special texture of the salad. It can be accompanied with lettuce and tomato to decorate and with wholemeal crackers or toast. This recipe is made in quantities for 3 portions, excellent to share and enjoy with those who
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Ingredients

3 portions
  • 2 cans tuna in water
  • 2 potatoes, previously cooked and cut in cubes
  • 2 apples, without peel and cut in cubes
  • to taste celery, diced
  • 3/4 cups mayonnaise, homemade
  • 100 grams El Moderna® elbow paste, #2
  • to taste salt, and pepper
  • to taste jalapeno pepper
  • 1 egg
  • 2 lemons, its juice
  • 1 teaspoon Dijon mustard
  • 3/4 cups olive oil
  • 1 pinch salt
  • 1 teaspoon sugar
  • 1 Romaine lettuce
  • enough tomtato, peron or avocado
  • to taste crackers

Preparation

In a saucepan with boiling water, place the pasta, the modern codito # 2, together with a drizzle of olive oil, a pinch of salt and a piece of onion and cook the pasta
While we cook the pasta it's time to make our mayonnaise. In the blender place to beat the egg, along with the salt and sugar, add half of the olive oil and then the juice of the two lemons, continue beating. Then add the rest of the olive oil until the desired consistency and finally add the teaspoon of the mustard to give it a special touch.
When you have the cooked pasta and the mayonnaise made, integrate together with the drained tuna, the cubes of cooked potato , the cubes of the apple without the shell and the chopped celery in a medium bowl. Add a little salt and pepper to give the final touch. Add the chopped jalapeño pepper to taste.
To serve with a bed of lettuce and place the salad on the bed, or serve inside the perón or avocado tomato and accompany with crackers.

TIPS

To avoid overcooking your pasta, remove from heat, transfer to a colander and add cold water over the pasta. This will cut the cooking process and prevent it from being charged.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Ivanny Garcia
14/04/2020 12:41:06
No me gusto la combinación de la manzana con la pasta

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