- 200g spirelli pasta (uncooked)
- 2 cans of tuna in its own juices (2 x 155g)
- 3 eggs
- 1 cucumber
- 3 tomatoes
- 4 carrots
- 2 bell peppers
Boil some water and cook the spirelliin it. Cook the eggs (12 minutes) in another pot with boiling water.
Let the cans of tuna leak, then put the tuna in a large bowl and mash it with a fork.
Wash the carrots, cucumber, tomatoes and bell peppers. Grate the carrots and chop the cucumber, tomatoes and bell peppers. Put all the vegetables in the bowl with the tuna.
Peel the eggs (which should be cold by now), slice them and put them in the bowl. Finish by adding the cooled rotinis.
Place the bowl in the refrigerator for 30 minutes.
Should you find the salad too dry, you could add some sauce. Preferably choose a light dressing or ketchup.
|per 100g||per portion|
|Dietary Fiber (g)||1,35||7,4|