Pasta salad with vermicelli and tuna

Ingredients for 8 servings:

• 500 g noodles (vermicelli)
• 2 tbsp olive oil
• 1 small onion(s)
• 5 beefsteak tomatoes
• 2 cans of tuna, in its own juice
• 1 cup mayonnaise
• 3 garlic cloves
• 1 tbsp chili sauce, sweet
• Salt
• curry powder
• Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 5 minutes; Total time approx. 8 hours 35 minutes

ideal for grilling

Cook the vermicelli in plenty of salted water. When cooked, rinse thoroughly with cold water until cool. Then transfer to a large bowl and immediately toss with the olive oil. This is very important, as otherwise the noodles will stick together and you’ll end up with a lump of mush. Finely chop the onion and press the garlic. Quarter the tomatoes and remove the seeds. Then cut into small pieces. Drain the tuna and add all the ingredients to the noodles along with the mayonnaise. Add the sweet chili sauce and season with salt, paprika, and plenty of curry powder. If desired, add a little more of the sweet chili sauce. Chill for a few hours, or preferably overnight, then mix well and season to taste before serving.