Cold shells with tuna and capers recipe

Cold Shells with Tuna and Capers recipe

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Ingredients

3	plum tomatoes, peeled and chopped into small cubes
	coarse salt
450 g	canned tuna in olive oil, flaked and chopped
6 tbsp	well-drained capers
10 g	fresh mint leaves
1 ½ tsp	fresh lemon juice
6 tbsp	extra-virgin olive oil
	salt
	cayenne pepper
450 g	shells, farfalle, or similar dried pasta

Instructions

Place the peeled, cubed tomatoes in a sieve, sprinkle with the coarse salt and let stand for 30 minutes to drain off excess liquid.

Place the tuna in a bowl. Combine the capers and mint and chop together finely. Add to the tuna. Sprinkle with the lemon juice and stir to mix well. Add the tomatoes and 3 tablespoons of the olive oil. Season to taste with salt and cayenne pepper. Allow to stand at room temperature for 10 minutes, so all flavours mingle.

Cook the pasta in salted water until al dente. Drain, place in a bowl and toss with the remaining 3 tablespoons olive oil. Let cool to room temperature, stirring every so often. Add the tuna mixture to the cooled pasta and toss well. Transfer to a serving dish and serve.

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a