A summer dish, fresh and rich in Mediterranean flavors. The fusilli are combined with sweet cherry tomatoes, flavorful olives and quality canned tuna, creating a perfect balance of taste. Ideal for picnics or quick lunches.
Bring plenty of salted water to a boil and cook the fusilli al dente (about 8-12 minutes, according to the package instructions).
Drain the pasta, rinse it under cold water and let it cool completely.
Wash and cut the cherry tomatoes in half.
Drain the tuna and add the olives.
In a large bowl, combine the cooled fusilli, cherry tomatoes, tuna and olives.
Season with extra virgin olive oil, salt and pepper to taste, and mix well.
Garnish with fresh basil leaves and serve immediately or keep in the refrigerator until ready to enjoy.
Pot
Colander
Large bowl
Cutting board
Knife
Wine pairing
Store in the refrigerator until serving time.
Ideal dish for picnics and quick lunches. It can be stored in the refrigerator for a few hours before consuming.
Italy
| Energy (kcal) | 356.61 |
| Carbohydrates (g) | 24.78 |
| of which Sugars (g) | 1.53 |
| Fat (g) | 25.19 |
| of which Saturates (g) | 3.67 |
| Protein (g) | 8.72 |
| Fiber (g) | 1 |
| Sale (g) | 0.06 |
