Pasta salad with tuna, pineapple and apple

Ingredients for 4 servings:

• 200 g pasta, colored
• 180 g tuna in oil, from the can
• 270 g pineapple, in pieces, unsweetened, from the
• 1 apple, sour
• some lemon juice
• 200 g cheese, e.g. Gouda
• 3 tbsp grape seed oil
• 1 tsp mustard
• Salt and pepper, white
• ½ tsp curry powder

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

Fresh, light pasta salad

Cook the pasta al dente, drain in a colander, and let cool. Drain the tuna, reserving the oil and shredding the fish slightly. Drain the pineapple, reserving the juice. Peel, quarter, and core the apple, first slice and then thinly slice, then drizzle with lemon juice. Cut the cheese into thin strips. For the dressing, combine the tuna oil with the 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 salad marinate for about 1 hour, seasoning again if desired.