1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/鮪魚義大利麵沙拉佐烤甜椒與鯷魚rich600338<blockquote class="wp-embedded-content" data-secret="jyhlhWxVjK"><a href="https://marcwiner.com/zh-hant/salade-de-pates-au-thon/">鮪魚義大利麵沙拉佐烤甜椒與鯷魚</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/salade-de-pates-au-thon/embed/#?secret=jyhlhWxVjK" width="600" height="338" title="鮪魚義大利麵沙拉佐烤甜椒與鯷魚 — Marc Winer" data-secret="jyhlhWxVjK" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/10/salade-de-pates-au-thon-en-tete-710x1024.jpg600865冰涼的鮪魚義大利麵沙拉，拌入柔軟的烤甜椒條、帶有胡椒辛香的芝麻葉、鹹香的酸豆與佩科里諾羊奶起司，再讓鯷魚醬汁裹住每一根筆管麵。三顆烤甜椒中，有一顆會搗入醬汁，增添濃稠口感與甜味。製作兩份大份量的沙拉，預留 1 小時 10 分鐘，其中甜椒需要進烤箱烤 45 分鐘。它的低碳水版本也收錄在我的生酮湯品與沙拉中。https://marcwiner.com/zh-hant/salade-de-pates-au-thon/zh-hant鮪魚義大利麵沙拉佐烤甜椒與鯷魚義式沙拉6010702大份100 克 筆管麵 (（低碳水版本可改用生酮筆管麵）)3 紅甜椒110 克 鮪魚 (瀝乾（1 小罐，160 克）)30 克 芝麻葉 (（2 小把）)25 克 佩科里諾羊奶起司 (（2 個半把的量）)40 克 南瓜籽 (（2 小把）)6 鯷魚6 酸豆 (顆粒較小可多加一點)1 瓣 大蒜1 大匙 美乃滋 (或濃稠優格)1 小匙 紅椒粉1 小匙 奧勒岡 (（乾燥）)1 檸檬 (取汁)1 大匙 特級初榨橄欖油 (醬汁用)特級初榨橄欖油 (上桌前依口味淋上)其他低碳水筆管麵 (依喜好選用)10https://marcwiner.com/wp-content/uploads/2026/10/salade-de-pates-au-thon-en-tete-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400