Noodle and tuna salad

Name: Noodle and tuna salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Pasta (for example: tortiglioni); 7-10 Tbsp Salt; 4 Eggs; 200 g green beans; 2 small, red peppers (approx. 150 g each); 1 Vegetable Onion; 75 g Rocket; 1 can(s) Tuna fillets in their own juice (net 200 g; excl. 150 g); 3 TABLESPOONS Wine vinegar; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 2 TABLESPOONS grainy mustard; 1 TABLESPOON Skimmed milk yoghurt; 3 TABLESPOONS Salad mayonnaise (50 % fat)

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Pasta (for example: tortiglioni)
7-10 Tbsp Salt
4 Eggs
200 g green beans
2 small, red peppers (approx. 150 g each)
1 Vegetable Onion
75 g Rocket
1 can(s) Tuna fillets in their own juice (net 200 g; excl. 150 g)
3 TABLESPOONS Wine vinegar
7-10 Tbsp Pepper
3 TABLESPOONS Oil
2 TABLESPOONS grainy mustard
1 TABLESPOON Skimmed milk yoghurt
3 TABLESPOONS Salad mayonnaise (50 % fat)

Directions

1
Cook the pasta in boiling salted water for about 8 minutes, drain. Meanwhile boil eggs for about 8 minutes, quench, peel and let rest. Clean, wash and cut the beans into bite-sized pieces.
2
Cook in boiling salted water for about 15 minutes, drain. In the meantime clean and wash the peppers, peel the onion. Cut or slice both into fine rings. Clean and wash the rocket, if necessary cut a little smaller.
3
Cut the eggs into slices. Drain the tuna. Season vinegar with salt and pepper. Whip the oil into it. Mix pasta, beans, pepper and onion rings and the marinade. Fold in eggs, rocket and tuna.
4
Serve in portions. Mix the mustard, yoghurt and mayonnaise and serve separately.