Summary

Ingredients

• 200 g colored pasta
• 180 g canned tuna in oil
• 270 g pineapple, in pieces, unsweetened, from the
• 1 apple, sour
• some lemon juice
• 200 g double cream cheese
• 3 tablespoon oil (grape seed)
• 1 teaspoon mustard
• Salt and pepper, white
• 0.5 teaspoon ½ curry powder

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Instructions

1. Cook pasta al dente, drain in a sieve and let cool.
2. Drain the tuna, catch the oil, and pick the fish up a little. Drain the pineapple and collect the juice. Peel, quarter and core the apple, first cut into slices, then into fine strips, drizzle with lemon juice. Cut the double cream cheese into fine strips.
3. For the dressing, mix tuna oil with pineapple juice, lemon juice, grapeseed oil, mustard, salt, pepper and curry powder. Mix the pasta, tuna, pineapple and apple with the dressing, then carefully fold in the cheese. Let the lettuce soak for about 1 hour, season again with the spices if necessary.