Pasta salad with tuna and cress

Name: Pasta salad with tuna and cress
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g green beans; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200-250 g Noodles (e.g. Mini-Farfalle); 1-2 red peppers; 1 Onion; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 3 TABLESPOONS Oil; 1 can(s) (185 ml) Tuna; 1 Beet Cress

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g green beans
7-10 Tbsp Salt
7-10 Tbsp Pepper
200-250 g Noodles (e.g. Mini-Farfalle)
1-2 red peppers
1 Onion
3 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
3 TABLESPOONS Oil
1 can(s) (185 ml) Tuna
1 Beet Cress

Directions

1
Clean, wash and cut the beans into pieces. Cook in boiling salted water for about 15 minutes. Cook the pasta in plenty of boiling salted water for about 10 minutes. Drain beans and noodles and let them cool down
2
Clean and wash the peppers. Peel onion and cut both into strips. Mix vinegar with 2 tablespoons of water, salt, pepper and sugar. Fold in the oil
3
Mix the noodles, beans, peppers and onion with the marinade. Allow approx. 30 minutes to soak through
4
Drain the tuna and pluck it into pieces. Rinse cress and cut from the bed. Fold both into the salad. Season again and sprinkle with pepper