Summary

Ingredients

• 250 g pasta
• 2 cans tuna, in oil
• 3 large bell peppers
• 5 tomato (s)
• 3 onion (s)
• 150 g mayonnaise
• 3 tablespoon milk
• 5 drops Tabasco
• 1 tablespoon soy sauce
• 1 tablespoon sauce, (shashlik sauce)
• Salt and pepper, black from the mill
• sugar
• Paprika powder, noble sweet
• Paprika powder, hot as rose
• some parsley, chopped, for garnish

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Instructions

1. Cook the pasta until al dente and then let it cool down. Mix the tuna oil with mayonnaise, milk, Tabasco, soy sauce and shish kebab sauce, season with salt, pepper, sugar and both types of paprika. Fold the marinade into the cold pasta. Then add the diced peppers and tomatoes, the onions (I cut them into rings) and the tuna and mix everything together well. The salad tastes best when it can soak in the fridge for a night. Before serving, it is essential to season again and then sprinkle with parsley!