Ingredients
250gr fusilli pasta
1 onion
1 red pepper
1 green pepper
285gr corn, boiled
2 large cans of tuna
1 cup of yogurt
220gr Papadim’s mayonnata® with tahini
4 tbsp Papadim’s mustard with extra virgin olive oil
¼ bunch of parsley, chopped
Salt, pepper
Preparation
- Boil the fusilli in salted water for 2 minutes less than the instructions on the package, so that they come out al-dente.
- Strain them and leave them aside to cool.
- In a large bowl add the yogurt, the mayonnata® with tahini and the mustard, and mix thoroughly to combine the ingredients.
- Chop the onion and the peppers and place them in the bowl.
- Add the corn, the tuna, the fusilli and season with salt and pepper.
- Sprinkle with the parsley and mix well.
- Cover the bowl with cling film and leave it in the fridge for at least 30 minutes to mature.
- Serve as a side dish or as a main course.
Tip: You can use smoked tuna for a more aromatic result.
