Summary

Ingredients

• 250 g pasta (fork spahetti)
• 3 egg (s)
• 250 g tomato (s)
• 0.5 ½ cucumber (s)
• 2 cans tuna
• 1 onion (s)
• 0.5 ½ bunch dill
• 0.5 ½ bunch chives
• 0.5 ½ bunch parsley
• 3 tablespoon vinegar
• 3 tablespoon oil, possibly tuna
• some pepper

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Instructions

1. Cook the pasta in salted water until al dente. Boil the eggs medium-hard and cut into small cubes.
2. Cut the tomatoes into small pieces, quarter the cucumber lengthways, remove the seeds with a tablespoon and only cut the rest into small pieces. If the whole cucumber is taken, the salad can get a bit mushy, but it is a matter of taste. Finely chop the onions and herbs. Drain the tuna or reserve 3 tablespoons of oil for the dressing. Mix the vinegar, oil and pepper in a large bowl, add the remaining ingredients and mix well.
3. The salad tastes best when it can sit for a few hours or overnight. I like to make it for grilling in summer because, unlike pasta salads with mayonnaise or the like, it is not that heavy and can also be prepared well.