Pasta with Tuna and Vegetables

Ingredients

• 300 g farfalle
• Salz
• 1 corn cob
• 1 red chili pepper
• 1 onion
• 3 Carrots
• 2 EL Butter
• 0.5 cucumber
• 1 red bell pepper
• 150 g tuna (canned)
• 200 g Cherry tomatoes
• 2 EL white wine vinegar
• 1 EL sharp mustard
• 4 EL Olive oil
• Pfeffer (from the mill)

Instructions

1. 1.

   Cook the pasta in plenty of salted water until al dente. At the same time, cook the corn in another pot with plenty of salted water for about 30-40 minutes.

2. 2.

   Wash and halve the chili pepper, remove seeds and membranes, finely chop the flesh. Peel and finely chop the onion; sauté both in butter. Peel the carrots, grate one, slice the other two into rounds. Add to the pasta cooking water during the last 2–3 minutes. Drain everything in a colander and shock with ice water.

3. 3.

   Wash the cucumber thoroughly, halve it lengthwise, scrape out the seeds and discard them, then dice the remaining flesh. Wash the bell pepper, halve it, remove seeds and membranes, and dice it as well.

4. 4.

   Drain the tuna well and flake it into small pieces. Wash the tomatoes and quarter or halve them as desired. Remove the corn from the broth and cut kernels off with a sharp knife.

5. 5.

   Whisk together vinegar, mustard, and oil until smooth; combine all salad ingredients thoroughly. Season with salt and pepper, adding more vinegar if needed. Plate and serve immediately.