Feed your cravings for fresh and flavorful vegetables with this Fresh Pasta Salad with Marinated Tuna, Eggplant, Basil, and Pine Nuts seasoned with our Balsamic Vinegar of Modena PGI – Tangy Flavor.


Ingredients for 3 People

  • 1 large bunch of basil (reserve a few whole leaves for garnish)
  • 10.5 oz striped eggplant (about 1 medium eggplant, diced)
  • 2 garlic cloves
  • 5.5 oz fusilli pasta (about 1 cup)
  • 0.7 oz pine nuts (about 2 tablespoons)
  • 1/2 fl oz Balsamic Vinegar of Modena PGI Tangy Flavor (about 1 tablespoon)
  • Zest of 1 lemon
  • 7 oz fresh tuna (about 1/2 cup diced)
  • Extra virgin olive oil
  • Salt
  • Pepper

For the recipe

Finely chop the basil, leaving a few whole leaves aside for garnish.

Cut the eggplant into small cubes and sauté it in hot olive oil with the unpeeled garlic cloves. When tender, season with salt and add half of the chopped basil. Let cool.

Cook the pasta in plenty of salted water, drain al dente, and let it cool in a large bowl, tossing occasionally with a drizzle of olive oil to prevent sticking.

Toast the pine nuts in a small pan over medium heat without oil until golden.

Prepare the marinade by combining the Balsamic Vinegar of Modena PGI Tangy Flavor with 3 tablespoons of olive oil and the lemon zest. Add the remaining chopped basil and mix. Cut the tuna into cubes and let it marinate for about 20 minutes.

Toss the cooled pasta with the eggplant, the marinated tuna (including the marinade), and the toasted pine nuts.

Garnish with the reserved basil leaves, season with a pinch of freshly ground pepper, and serve.