Translated literally as “Little-shells Salad”, it’s near impossible to be Costarrican and not enjoy this dish every once in a while. Firstly, because you find it everywhere, secondly, because it’s so delicious. It’s special by virtue of not really being served at big or fancy establishments. Instead it’s the type of salad you will eat at your grandma’s for lunch or as a side dish on one of the small food joints (called sodas) you find all over the country.
So many things make it a fabulous meal: it’s easy to make, relatively cheap, and—if you use whole-wheat pasta and less mayo—very healthy and nutritious. It’s also great to make in large quantities as you can store it in the fridge for later meals or when you’re in a rush; since it’s a salad you don’t even have to warm it up!
As is the case with many of these things, there is no absolute set-in-stone list of the veggies you can add to it. Though after years of trying with different ingredients this recipe is my favourite version. Other people like adding peas, eggplant, carrots, or celery; the magic is that it goes well with practically anything.
Ingredients
- 1 litre WATER
- 1 tablespoon OLIVE OIL
- 1 teaspoon SEA SALT
- 250 grams PASTA (shells/conchiglie recommended)
- 1 CANNED TUNA
- ½ LIME
- 1 TOMATO
- ½ ONION (white or red)
- ¼ BELL PEPPER
- 200 grams CORIANDER
- 2 tablespoons MAYONAISE
Directions
- 1Bring the water to boil on a pot. When it boils, add the pasta, olive oil, and sea salt. Cook accordingly to package directions. Pasta al dente is preferable for this recipe, as it’ll prevent it from breaking when you mix everything at the end.
- 2(Whilst the pasta cooks)
Drain the tuna and place it on a large bowl, squeeze the lime on top of it. Next, finely chop the tomato, onion, bell pepper, and coriander, and toss everything into the same bowl as the tuna. - 3Once the pasta is ready, drain it and rinse it with tap-water until it’s cool. Toss the pasta into the bowl as well and add the mayonnaise on top. Use a large spoon to mix everything really well.
- 4Serve a small portion accompanied by rice and grilled veggies, or a larger portion by itself for a full meal. Enjoy!
- 5A personal twist: in the past years I’ve started adding one or two tablespoons of oats on top of my serving, adding fibre and a different texture to this already well-rounded meal!
