FUSILLI SALAD WITH TONNINO WITH SUNDRIED TOMATOES AND OLIVES
1 jar of Tonnino Tuna with Sundried Tomato and Olives
1 1/2 cups of Fusilli pasta cooked previously
1⁄2 spanish chili previously roasted
1 tablespoon chives
1⁄2 red onion in strips
1⁄2 eggplant in cubes, previously cooked with olive oil, salt and pepper
1 tablespoon lemon juice
5 tablespoons of olive oil
Salt and pepper
For the dressing mix all the ingredients and reserve.
In a bowl put the pasta, the chili, chives, onion, eggplant, lemon dressing and finish with salt and pepper to taste.
Then place the Tonnino Tuna Fillets with Sundried Tomato and Olives on top.
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