Summary

Ingredients

• 500 g penne, or other pasta
• 2 cans tuna, in its own juice
• 5 tablespoon ajvar, hot or medium hot
• 3 tablespoon olive oil
• 6 large pickled cucumber (s)
• 6 hot peppers
• 20 olives, green and black, pitted
• 250 g cocktail tomatoes
• 75 g parmesan, in one piece

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Instructions

1. Cook the pasta in salted water as usual.
2. In the meantime, put the tuna and juice in a large bowl. Add the ajvar and olive oil and about 200 ml of liquid from the pickles and peppers (I had peppers from the jar).
3. Pick up the tuna a little with a fork and stir everything together.
4. Even if the sauce now looks very runny, the sauce will later be absorbed by the pasta.
5. Cut the peppers and pickles into rings and add to the bowl.
6. Halve the olives and the cocktail tomatoes.
7. Slice or grate the parmesan cheese into slices.
8. Drain the pasta, shake it off well and add it to the sauce. Mix everything well. When the sauce sticks all over the pasta, fold in the tomatoes and olives.
9. Scatter the parmesan on top and fold in lightly.
10. Chill until ready to serve.
11. The ingredients give the salad enough flavor so that you can save yourself more salt. If you prefer a spicy variant, take spicy ajvar and add a little chili powder.