Tuna Pasta Salad with Eggplant and Mint Recipe

This penne pasta salad combines tuna and eggplant with mint leaves.

Spring 2016

  • Tuna Pasta Salad with Eggplant and Mint served warm, garnished with mint leaves and a sprinkling of Parmesan, makes a delicious light summer lunch or supper.
    Photo by Fotolia/Silroby

Yield: 5 servings

Tuna Pasta Salad with Eggplant and Mint


• 1 medium eggplant, sliced
• Salt, to taste
• 1 tablespoon olive oil
• 3 cups uncooked penne pasta (about 11 ounces)
• 2 cans (5 ounces each) tuna, drained
• Mint leaves, for garnish
• Freshly grated Parmesan cheese
• 1 lemon, halved, optional


1. Place eggplant in a colander, and sprinkle with a little salt. Set aside to drain for a few minutes.

2. Heat olive oil in a large skillet over medium-high heat. Add eggplant, and fry until soft. Set aside.

3. Boil and drain pasta according to package directions.

4. In a large bowl, combine pasta, eggplant and tuna, and mix well.

5. Turn into a serving dish, and garnish with mint leaves and a sprinkling of Parmesan. Squeeze lemon juice over all, if desired. Serve warm.

More Recipes for Pasta Salads:

Simple Pasta Salad with Bell Peppers and Tomatoes Recipe
Easy Pasta Salad with Vegetables Recipe
Cold Pasta Salad with Tomato, Basil and Mozzarella Recipe
Broccoli Pasta Salad Recipe

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