Tuna salad with trenette

For the recipe You will need:

200 g trenette

85 ml olive oil

2 tablespoons red wine vinegar

1/2 tablespoon mustard

1/2 tablespoon capers or pickles

1/2 tablespoon sugar

1/2 teaspoon salt

ground black pepper

200 g canned tuna without skin

225 g green beans, cut and blanch

2 large tomato, cut into circles

85 g olives, pitted, cut in half

4 tablespoons natural yoghurt with low fat

2 tablespoons mayonnaise
some mayonnaise to choose? we'll show

Tuna is an indispensable component of this layered salad with noodles. Trenette gives the dish a great view. But you can also use instead any flat noodles.

Cook the noodles. Drain in a colander, rinse under cold water.

To capture the oil, vinegar, half mustard, 1 tablespoon capers, sugar, salt and a little pepper. The dressing for the salad is ready. Pour a third of the sauce in a large pot, mix with noodles.

Put half of the noodles on the bottom of the salad bowl, top put a layer of tuna (half), then a layer of green beans (half), a layer of tomato (half) and a third of the olives. Pour half of the remaining sauce. Repeat the layers and pour the remaining sauce.

Mix the yogurt, mayonnaise and remaining mustard and pour over salad. Put the remaining capers and olives. Serve with white bread.

Remove the pan from the heat and slowly pour into the soup eggs. Add sesame oil and pour the soup into bowls. Sprinkle remaining onions.