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.