Warm pasta, vegetable and tuna salad

Ingredients for 4 servings:

• 1 handful of baby spinach
• 2 handfuls of arugula
• 1 zucchini
• 250 g cherry tomatoes
• 200 g black olives, pitted
• 2 cans of tuna in its own juice, 140 g each
• 400 g risoni (rice-shaped pasta) or kritharaki
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar, lighter
• 3 tbsp lemon juice, 2 – 4 tbsp
• some sea salt and pepper, colored or black, from the mill
• 1 pinch(s) of sugar
• 100 g feta cheese or hard cheese, Italian

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Wash, trim, and spin dry the baby spinach and arugula. Rinse and trim the zucchini, then cut into 0.5 cm thick slices. Wash, trim, and halve the cherry tomatoes. Drain the olives and tuna. Cook the risoni or kritharaki in boiling, lightly salted water according to the package instructions until al dente. Heat the olive oil in a wok or large non-stick pan and fry the zucchini slices for about 1 to 2 minutes. Then add the halved cherry tomatoes and fry for about 1 minute. Remove the wok or pan from the heat. Drain the risoni or kritharaki, add them to the vegetables in the wok or pan along with the tuna, and mix. Stir in the olives, baby spinach, and arugula, and season with balsamic vinegar, 2 to 4 tablespoons of lemon juice, a pinch of sea salt, a few grinds of mixed or black pepper, and a pinch of sugar. Serve the salad and sprinkle with crumbled feta or shaved or grated Italian hard cheese. Serve with fresh baguette or flatbread.