Spaghetti cheese salad with tuna

Ingredients for 6 servings:

• 3 liters of water
• 12 tsp, heaped vegetable stock powder
• 1 tsp, heaped stock powder, e.g. clear stock
• 3 tbsp, heaped chives, preferably fresh
• 500g spaghetti
• 4 tbsp sunflower oil or virgin olive oil
• 2 bags of grated Gouda cheese, approx. 200 – 250 g each
• n. B. Barbecue spice
• n. B. Garden herbs or parsley for garnishing
• 2 cans of tuna in olive oil, approx. 180 g each
• 1 can of corn, approx. 330 g

Instructions

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

Heat the water and add the garden vegetable stock, clear stock, and chives. Season to taste with barbecue seasoning, if desired. Add the spaghetti and cook according to the package instructions. Drain the spaghetti and drizzle with sunflower oil. Mix well. Let the spaghetti cool for about 1 hour or refrigerate. Once cooled, stir in the grated Gouda cheese. Finally, garnish with the garden herb mixture or parsley and serve. If you like, you can also drain the tuna and stir it in once it has cooled. Personally, I prefer the salad with tuna as a side dish. Can be further refined with canned corn. Both versions taste absolutely delicious warm, so they don’t need to cool down. We like to eat the salad in the summer at barbecues or when camping. It’s also recommended as a main course.