Colorful salad with noodles and tuna

Name: Colorful salad with noodles and tuna
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Pasta (for example: tortiglioni); 7-10 Tbsp Salt; 2-3 Eggs; 4 Tomatoes; 250 g Celery; 1 small head iceberg lettuce; 1 Onion; 2 tin(s) (185 g each) Tuna pieces in vegetable oil (150 g); 3 TSP Capers; 2-3 TABLESPOONS Lemon juice; 150 g Skimmed milk yoghurt; 3-4 Tbsp Salad cream (40 % fat); 7-10 Tbsp Pepper; 7-10 Tbsp Celery green

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Pasta (for example: tortiglioni)
7-10 Tbsp Salt
2-3 Eggs
4 Tomatoes
250 g Celery
1 small head iceberg lettuce
1 Onion
2 tin(s) (185 g each) Tuna pieces in vegetable oil (150 g)
3 TSP Capers
2-3 TABLESPOONS Lemon juice
150 g Skimmed milk yoghurt
3-4 Tbsp Salad cream (40 % fat)
7-10 Tbsp Pepper
7-10 Tbsp Celery green

Directions

1
For the noodles, boil up a good 1 litre of salted water. Boil the eggs hard for about 10 minutes. Cut tomatoes into slices, celery into small pieces
2
Cut iceberg lettuce into eighths and cut into strips. Dice onion. Quench and peel the eggs. Let both cool down
3
Drain the tuna. Puree 2/3 tuna, onion, 2 teaspoons of capers and lemon juice. Stir in yoghurt and salad cream. Season to taste, cut the remaining tuna into small pieces
4
Arrange iceberg lettuce, tomatoes, celery, drained pasta, the rest of capers and tuna in a large salad bowl. Cut the eggs into slices and carefully fold in