John Myers
Ingredients for 4 servings:
- 225 g shell pasta
- 4 tbsp olive oil
- 1 tbsp vinegar (preferably Kühne SUROL 7 Herb Vinegar)
- 2 cans of tuna in oil
- 1 clove(s) garlic
- 1 stalk(s) leek
- 1 onion(s)
- 1 can of corn
- 50 g beans, green
- 1 jar mushrooms
- salt and pepper
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Super delicious family recipe from my aunt from Italy
Cook the pasta shells until al dente and let them evaporate. Meanwhile, combine the vinegar, oil, and the oil from a can of tuna in a large bowl. Finely chop or press the garlic and add it. Add the shredded tuna, the sliced leeks, the thinly sliced and halved onions, the corn, the mushrooms, and the evaporated pasta. Cook the beans, let them cool, and add them too. We don’t usually eat canned mushrooms, but strangely enough, jarred mushrooms taste better than fresh ones in this pasta salad. Fresh ones are also very good, though. Have fun trying it out and enjoy!
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