Conchiglioni Salad with Tuna and Fennel

Summary

Ingredients

• 500 g pasta (Conchilioni), lare
• 1 snake cucumber (s), pitted
• 3 medium tomato (s)
• 1 tuber fennel, large
• 1 large red pepper (s)
• 1 small Can corn
• 1 medium onion (s), red
• 1 can tuna
• Herbs, fresh, e.g., oregano, thyme, basil, coriander greens
• 1 lemon (s), add the juice from it
• 2 tablespoon olive oil
• some balsamic vinegar
• some mustard
• salt and pepper
• 4 large lettuce leaves
• sugar

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Instructions

1. Cook the pasta according to the instructions on the packet until al dente and cool. Spread on a baking sheet to prevent them from sticking together. Let cool down.
2. Cut the peppers into fine cubes and fry in a little oil. Deglaze with a little balsamic vinegar and let cool. Finely dice the remaining vegetables. Drain the tuna and chop it up.
3. Make a dressing from olive oil, juice of half a lemon, salt, pepper and mustard. Do not chop the herbs too finely and add them to the dressing. Mix all the ingredients together.
4. Fill the mussel noodles with the mixture and arrange in a glass bowl with green decorations.
5. Tip: You can eat seafood, other herbs or other fried vegetables, such as B. Add zucchini.
6. .