John Myers
Contents
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Ingredients
- 1 Glass Capers
- Rapeseed oil
- 250 g Farfalle
- 1 Can Tuna
- 0,5 Can Corn
- 120 g Yogurt
- 1 Onion
- 1 Carrot
- 1 handful Basil
- 2 Stalk Garlic green
- Olive oil
- 4 tbsp Balsamic vinegar
- Pepper from the grinder
- Sea salt
- 1 tsp Salad herbs
- Sugar
- 0,5 tsp Smoked peppers
Instructions
- Grate the carrots finely. Peel the onion and finely chop it together with the basil and garlic greens. For the dressing - mix yoghurt with smoked paprika, salad herbs, balsamic vinegar and olive oil.
- Mix in the carrot, onion, corn, tuna and remaining herbs.
- In the meantime, cook the pasta until al dente, drain it - just don't peel it off and fold it into the salad while it is still lukewarm.
- Season to taste with salt, pepper and sugar and possibly an extra dash of balsamic vinegar. If there is enough time, let it steep for a few hours.
- Heat plenty of rapeseed oil and fry the drained capers in it until they burst - drain on kitchen crepe and pour over the salad as a topping.
Nutrition
Serving: 100gCalories: 36kcalCarbohydrates: 2.8gProtein: 2.2gFat: 0.9g
