Dosi per 4:
350 g pasta
150 g tonno
2 pomodori
100 g olive verdi e nere
2 cetriolini sott’aceto
capperi
1 limone
olio
sale
pepe
Cuocere la pasta, scolarla al dente e passarla sotto l’acqua fredda. Sminuzzare il tonno in una terrina, unire i capperi, i cetriolini, le olive e i pomodori a pezzettini. Versare la pasta nella terrina e mescolare delicatamente, condire con succo di limone, olio, sale e pepe e servire.
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