Home
Recipes
Easy

Ivor Jones’s Easter honeycomb smash hot cross buns

Easter recipes

Ivor Jones’s Easter honeycomb smash hot cross buns

15 minutes

Jalapeño atchar dressing

Dressing recipes

Jalapeño atchar dressing

Leftover mince pies

Leftovers recipes

Leftover mince pies

25 minutes

Steak salad

Salad recipes

Steak salad

35 minutes

Oyster steaks with mushroom butter and chips

Beef recipes

Oyster steaks with mushroom butter and chips

25 minutes

Seafood risotto with saffron

Eid recipes

Seafood risotto with saffron

45 minutes

Brinjal curry with chickpea dumplings

Brinjal recipes

Brinjal curry with chickpea dumplings

30 minutes

Green queen miso dressing

Dressing recipes

Green queen miso dressing

Citrus salmon with dill gremolata

Citrus recipes

Citrus salmon with dill gremolata

20 - 25 minutes

Lentil, grilled brinjal and butternut salad with tahini dressing

Brinjal recipes

Lentil, grilled brinjal and butternut salad with tahini dressing

40 minutes

Birria-inspired oxtail tacos

Beef recipes

Birria-inspired oxtail tacos

45 minutes

Tuna pasta salad

Braai recipes

Tuna pasta salad

20 minutes

Load more

Tuna pasta salad

By Khanya Mzongwana

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

For the dressing:

2 free-range eggs
1 lemon, juiced
sea salt and freshly ground pepper, to taste
1 T honey
10 g fresh dill, roughly chopped, plus extra for serving
10 g fresh parsley, roughly chopped
5 g basil, leaves picked
1⁄3 cup avocado oil

For the pasta salad:

4 T canola oil
1 red pepper, diced
1 clove garlic, sliced
100 g sweetcorn kernels
2 t red chilli flakes
1 T Woolworths spicy seasoning
400 g penne, cooked al dente
1 x 340 g can light meat tuna chunks in vegetable oil, drained
2 avocados, peeled and diced
100 g cherry tomatoes, halved
1 red onion 1, finely chopped

Method

1. To make the dressing, place all the ingredients except the oil in a jug and blend using a stick blender. Gradually add the avocado oil while blending until the dressing emulsifies and thickens. Set aside.

2. Heat the canola oil in a pan and fry the red pepper until slightly caramelised and softened. Add the garlic and fry for a further minute. Add the sweetcorn, chilli flakes and spicy seasoning. Fry for a further 5 minutes.

3. Combine the penne, tuna, dressing and fried vegetables. Place on a plate and top with the avocado, tomatoes, herbs and onion.

Find more salad recipes here.

Videography: Romy Wilson
Photograph: Shavan Rahim