Conchiglioni salad with tuna and fennel

Ingredients for 1 servings:

• 500 g pasta (conchiglioni), large
• 1 m.-large snake cucumber(s), deseeded
• 3 m.-large tomato(s)
• 1 bulb(s) fennel, large
• 1 large bell pepper(s), red
• 1 small can of corn
• 1 m.-large onion(s), red
• 1 can of tuna
• Fresh herbs, e.g. oregano, thyme, basil, coriander
• 1 lemon(s), the juice
• 2 tbsp olive oil
• some balsamic vinegar
• some mustard
• salt and pepper
• 4 large lettuce leaves
• Sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 50 minutes

Cook the pasta al dente according to the package instructions and then rinse it with water. Spread it out on a baking tray so that it doesn’t stick together. Let it cool. Finely dice the bell peppers and fry them in a little oil. Deglaze with a little balsamic vinegar and let it cool. Finely dice the remaining vegetables. Drain the tuna and shred it. Make a dressing with olive oil, the juice of half a lemon, salt, pepper and mustard. Chop the herbs not too finely and add them to the dressing. Mix all the ingredients together. Fill the pasta shells with the mixture and arrange in a glass bowl with green decorations. Tip: You can add seafood, other herbs or other roasted vegetables, such as zucchini.