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Cold buckwheat pasta with scamorza and tuna

Cold buckwheat pasta with scamorza and tuna

@economista-salutista-mariapia

An ideal cold pasta for summer, seasoned with buffalo scamorza, tuna in oil, and almonds. Fresh and tasty, perfect for a summer lunch or dinner.

Difficulty: Easy
Cooking: 8 min
Preparation: 15 min
Country: Italia

Ingredients

No. Servings
  • 320 grams of buckwheat pasta320g
  • 200 grams of buffalo scamorza200g
  • 300 grams of tuna in oil in a jar300g
  • 80 grams of shelled almonds80g
  • 40 grams of extra virgin olive oil40g
  • Saltto taste

Preparation

  1. STEP 1 OF 8

    Cook the pasta in plenty of salted water following the instructions on the package.

  2. STEP 2 OF 8

    Once cooked, drain it and run it under cold water to stop the cooking and cool it down.

  3. STEP 3 OF 8

    Cut the scamorza into cubes and drain the tuna from the oil.

  4. STEP 4 OF 8

    Chop the almonds.

  5. STEP 5 OF 8

    In a large bowl, combine the cooked pasta, scamorza, tuna, and almonds.

  6. STEP 6 OF 8

    Adjust with salt and pepper.

  7. STEP 7 OF 8

    Mix all the ingredients well.

  8. STEP 8 OF 8

    Serve immediately or cover the bowl with a lid and store in the refrigerator.

Suggestions

  • Pot

  • Colander

  • Bowl

General Information

Storage notes

In the refrigerator

More information

It is recommended to serve immediately or store in the refrigerator until consumption. Some ingredients can be substituted according to personal preferences.

Origin

Italia, Puglia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)326.27
Carbohydrates (g)21.31
of which Sugars (g)0.5
Fat (g)18.49
of which Saturates (g)2.88
Protein (g)17.68
Fiber (g)4.48
Sale (g)0.14
  • Proteins
    17.68g·29%
  • Carbohydrates
    21.31g·34%
  • Fats
    18.49g·30%
  • Fibers
    4.48g·7%