Tuna salad à la Walter

Ingredients for 4 servings:

• 2 cans of tuna in oil
• 2 cans of tuna in its own juice
• 200 g shell pasta
• 1 onion(s)
• 4 gherkins
• Olives, green
• 1 tbsp capers
• some anchovies
• 1 cup crème fraîche
• 1 tbsp vinegar
• 1 tsp curry
• 1 tsp salt
• 1 pinch(s) of sugar
• Pepper from the mill
• Tabasco or Sambal Oelek

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 45 minutes

Dice the onion and cucumber and slice the olives. Chop the anchovies and mash the capers with a fork. Mix the ingredients in a bowl with the crème fraîche and seasoning. Season with a little cucumber, olive, and caper juice and Tabasco. Cook the pasta in salted water until al dente and drain. Add to the pot and pour over the oil from 1 can of tuna. Let cool slightly. Add the pasta to the bowl and stir well. Drain the brine from the tuna cans. Add the tuna to the salad. Reserve the oil from the last can. Add the tuna to the salad, stir well, and let it sit in the refrigerator. If the salad is too thick, add some of the reserved oil.