Greek tuna pasta salad

Ingredients for 4 servings:

• 2 cans of tuna in olive oil (195 g each)
• 175 g Kritharaki (rice-shaped noodles)
• 3 tsp mustard, medium hot
• 4 tbsp vinegar (rosemary vinegar)
• 2 tsp sea salt from the mill
• 2 tsp pepper, mixed, from the mill
• 4 tbsp olive oil
• 2 Roma tomatoes, approx. 100 g each
• 2 tbsp parsley, freeze-dried
• 15 black olives, pitted
• 20 capers
• 4 anchovy fillets
• 250 g bell pepper(s), yellow
• 1 m.-large shallot(s)
• 2 m.-sized eggs

Instructions

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

Boil the kritharaki in plenty of salted water for about 10 minutes, drain, and let cool. Meanwhile, combine the rosemary vinegar, mustard, salt, pepper, and olive oil in a large bowl. Wash the peppers, remove the seeds and white pith, and dice the peppers. Wash and dice the tomatoes. Peel and dice the shallots. Hard-boil the eggs, peel them, and dice them. Chop the olives. Add the cooled kritharaki to the bowl along with the parsley, chopped anchovies, capers, and shredded tuna in olive oil. Mix everything together well. Let stand in the refrigerator for at least 1 hour. Mix together again, arrange on a plate, and serve.