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Tossed Cold Fettuccine Salad

Ingredients:
250 g Spinach fettuccine
A dash of Salt
2 tbsp Olive oil
1 Tomato
50 g Edamame
2 tbsp Tuna flakes in brine, well drained
3 Shallots, chopped
1 tbsp Toasted pistachio nuts, roughly chipped
3 stalks Rocket leaves, torn into pieces
Seasonings:
A dash of Salt
A dash of AJI-SHIO® Flavoured Black Pepper
1/4 tsp TUMIX® Ikan Bilis (Anchovy) Seasoning – with 1 tbsp hot water added to mix well
2 tbsp Balsamic vinegar
½ tsp Sugar
2 – 3 tbsp Lemon juice
Method
  1. Lightly cut a cross at the bottom of tomato, cook tomato in boiling water for about 1 minute. Remove and put into cold water for 1 – 2 minutes. Peel and remove seeds. Chop coarsely.
  2. Heat 1 tablespoon olive oil. Add all seasoning and tuna flakes. Fry briefly to mix. Dish out and leave to cool.
  3. Cook fettuccine in boiling water with a dash of salt and remaining olive oil until al dente. Drain and put into ice-cold
  4. water for 2 minutes. Drain well.  Add shallot and toss well until all flavours are infused.
  5. Add edamame, pistachio nuts and rocket leaves to mix.
  6. Dish out into individual serving bowls. If preferred, put bowls into a basin of ice-cubes or chill them in refrigerator for 20 – 30 minutes before serving as this is a cold appetising salad.

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