Pasta Salad with Tuna

Ingredients

• 500 g whole wheat fusilli pasta
• Salt
• 4 hard‑boiled eggs
• 500 g broccoli florets
• 2 shallots
• 1 Garlic clove
• 1 tbsp butter
• 200 ml whipping cream
• 2 tbsp crème fraîche
• 300 g canned tuna in its own juice
• ground pepper
• 2 tbsp chives

Instructions

1. 1.

   Cook the pasta according to package instructions in plenty of boiling salted water until al dente, drain and set aside.

2. 2.

   Peel the eggs and halve them. Rinse the broccoli florets, then blanch them for 5 minutes in boiling salted water, drain and shock with cold water.

3. 3.

   Finely chop the shallot and garlic. Melt the butter in a pan over medium heat, add the shallot and garlic, and sauté for 3 minutes. Add the cream, crème fraîche, and drained tuna; simmer for 4 minutes, stirring occasionally.

4. 4.

   Fold the drained pasta into the tuna sauce, season with salt and pepper, then stir in the broccoli and eggs. Serve the salad on warmed plates, sprinkled with chives.