Conchiglioni Salad with Tuna and Fennel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 3 hrs 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- Fill the mussel noodles with the mixture and arrange in a glass bowl with green decorations.
- Tip: You can eat seafood, other herbs or other fried vegetables, such as B. Add zucchini.
- .
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