Tuna pasta salad

 Tuna Pasta Salad

Preparation time 20 minutes

Cooking time 15 minutes 

Servings: for 4 people

Ingredients:  

250 grams of pasta in mezze format penne 

20 cherry tomatoes 

1 pack of cherries of mozzarella 

1 pack of tuna in oil of 200 grams 

100 g of black olives 

2 hard-boiled eggs 

1/2 lemon marjoram 

1 small spring onion extra virgin olive oil 

salt & green

pink pepper toasted sesame seeds (optional)

Instructions:

Boil the pasta in plenty of boiling salted water, drain it while still al dente, transfer it to a bowl, season it with a drizzle of oil and mix. 

Drain the tuna, the mozzarella cherries and the olives, cut the eggs into wedges, wash and dry the cherry tomatoes then cut them in half. 

Transfer everything you have prepared into the bowl containing the pasta, add the chopped tuna and the washed and chopped marjoram. 

In a bowl, pour 6 tablespoons of oil, the lemon juice, the sesame seeds, the crushed peppercorns and the chopped spring onion. Emulsify with a whisk then pour the sauce over the pasta, mix and serve.

Notes:

Drain and season, A matter of second courses: to be good, pasta must be drained quickly, transferred to a concave serving dish (in the family you can use a tureen or a large bowl) and immediately seasoned. With some rich sauces, it is almost obligatory to heat the serving container or individual dishes. Even pasta to be eaten cold should be seasoned just drained with a drizzle of oil so that it does not stick.