Spaghetti tuna salad with Napoli sauce and cottage cheese

Ingredients for 1 servings:

• 125 g spaghetti or other leftover pasta from the previous day
• e.g. tomato sauce (Napoli tomato sauce), from the previous day
• 8 olives, green or black, possibly stuffed, quantity according to taste
• 1 m.-sized carrot(s)
• 1 m.-large pointed pepper, red
• 4 cocktail tomatoes
• ½ can tuna in its own juice
• 3 tbsp cream cheese, grainy (cottage cheese)
• 3 tbsp balsamic vinegar, dark
• salt and pepper
• basil
• Corn kernels from the can, optional
• Mozzarella or Skyrella, optional

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious leftovers

Mix the spaghetti from the previous day with the remaining Napoli tomato sauce, vinegar, and cottage cheese. Adjust the amount of sauce to your liking. Drain the tuna juice. Wash, deseed, and dice the tomatoes, carrots, and pointed peppers. Cut the olives into rings or simply halves, depending on their size. Mix the vegetables into the pasta, along with the tuna. Season the salad with salt, pepper, and basil, if desired. Other possible combinations include half a scoop of scallops/mozzarella or corn kernels, as desired.