Name: Pasta salad with tuna
Total time: 30 min
Yield: 3
Cuisine: Portuguese
Ingredients: 425 g Canned Tuna; 400 g Fusilli; 1 un Lettuce; 150 g Mozzarella; 300 g Cucumber; 2 un Tomato; 1 un Carrot; 3 un Egg; 2 c/ch Salt; 1 c/ch Black Pepper; 30 ml Olive Oil; 30 ml Vinegar

Method

Start by cooking the fusilli. In a large pan, bring plenty of water with a pinch of salt to a strong boil. Once boiling, add the pasta and cook for roughly 8 to 10 minutes, or as the packet says, until al dente.
Drain the pasta, run it under cold water to stop the cooking and let it drain thoroughly.
While the pasta cooks, boil the eggs for 8 to 10 minutes, cool them in cold water, peel them and cut into quarters.
Wash the lettuce, cucumber, tomatoes and carrot well. Cut the lettuce into thin ribbons, the cucumber into rounds or cubes, the tomatoes into quarters and the mozzarella into cubes; peel the carrot and grate it into fine julienne.
Drain and weigh 425 g of canned tuna, discarding all the packing oil or water.
In a large bowl, combine the cooled pasta, the drained tuna, the lettuce, the cucumber, the tomatoes, the grated carrot and the mozzarella; arrange the eggs on top.
Dress with the 30 ml of olive oil, the 30 ml of vinegar, the salt and pepper ground fresh. Toss well and serve cold.