Prep 10 mins
Cook 15 mins
This spaghetti dish is unlike all others. It's a light, cool change to the traditional spaghetti with a heavy sauce.
- 8 ounces spaghetti
- 1 can tuna
- 1 can sliced olive
- 1 cup grated cheese
- 2 tomatoes, chopped
- 1⁄2 cup sunflower seeds
- 2 eggs, boiled and sliced
- Cook the spaghetti and drain.
- Either run cold water over the spaghetti until it is cool, or if hot spagetti is desired, add a little butter or oil to keep the noodles from sticking.
- Serve either with remaining ingredients mixed in, or like a salad bar, with the remaining ingredients each in serving bowls.
This was a fantastic meal! I can see myself making this a number of times this summer. I might even try a few different toppings, just for a difference. For sure, I'll try chicken which should be just as good as the tuna. Thanks for a great recipe!
We had this for dinner tonight over homemade fettuccine. It is a fresh new kind of pasta topping. I found it both easy to make and very satisfying. I toasted the sunflower seed kernals beforehand to bring out their flavor, and enjoyed their crunch. Thank you very much for sharing this recipe with us.