I think I can declare that there’s no Swedish meal without fish or some other water creature.Summer is definitely on here and this morning, after a little tidy-up, I decided I wanted something really light for dinner. Pasta is an all-time favourite of our family menus, easy and quick to prepare (who wants to spend hours in the kitchen in such temperatures?) and why not have it on a hot Sunday early afternoon, in the form of a nice, juicy and savoury salad? I’m sure you want to know how pasta can be juicy, but you’ll have the answer, just read on.
The amount I prepared serves two. Here’s what you’ll need:
- 250 g strozzapreti pasta, but this salad looks gorgeous with penne or fusilli or something similar.
- olive oil
- 3 tbs tuna in olive oil
- half red onion
- 1 large tomato
- lemon juice
When your pasta is ready (they usually indicate on the package the minutes a specific kind of pasta needs to become “al dente”), pour off the water, sprinkle a little olive oil on it and put it aside to cool. You can even cook the pasta a few hours before dinner.
Now let’s prepare the dressing: chop the onion and the tomato finely, add the tuna and as much lemon juice as you like. I personally love lemon juice, it does so much good to the digestion! Add salt, pepper and finally the herbs, half a teaspoon of each. They will add that extra flavour, yummy! Dill is my special favourite. Swedes use it in nearly every recipe and they also like to use the flowers – krondill – as well, when they prepare a salmon platter for instance. When you’re done preparing the dressing, put it in the fridge for about twenty minutes. Mix the dressing and the pasta well before serving and … enjoy! You can use smoked salmon chunks instead of the tuna.
I think I’ll have a glass of Chardonnay with it …