Pasta Salad with Tuna, Mediterranean Veggies and Caribbean Herbs

Caribbean fusion cuisine with Mediterranean and Polish twist


  • 500g tricolour pasta or any other pasta shapes, as long as they are quite chunky, for instance rigatoni
  • 2 x 200 g tins of tuna on brine (drained)
  • 1 x 400g tin of sweet corn (drained)
  • 4 heaped tbs of mayonnaise
  • 2 bell peppers (diced coarsely)
  • 2 large red onions (diced coarsely)
  • 2 tbs olive oil for roasting
  • 1 tbs Caribbean herb mix (thyme, basil, marjoram, savory and parsley)
  • 2 handfuls of pitted black olives (chopped)
  • 1 small leek (cut lenghtwise and chopped)
  • black peppercorns
  • sea salt


  1. Cook and drain pasta, live aside.
  2. In a mixing bowl mix peppers, onions and olive oil, place on baking tray lined with baking paper.
  3. Roast them for about10-15 minutes in oven preheated to 200°C (392°F).
  4. Once peppers & onions are ready combine them with all the ingredients: pasta, tuna, Caribbean herbs, olives and leek, mix well.
  5. Season to taste with salt and freshly cracked pepper.
  6. Enjoy while still warm or cooled down.

Serve 4-5 people as a main dish or more as a salad.


Skip the mayonnaise and use more olive oil or tuna in oil.

Your thoughts…

  1. Makes me very anxious for summer – pasta salads, YUM!

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