Who asked for the neighbors to the paste

If you adore the pasta, this recipe is for you: Italian “peeps”, “shells” or “springs” are well combined with delicate tuna meat, tomatoes, herbs and unrefined olive oil.

You will need:

300 g “Features”

300 g of fresh tuna fillet

1 small bulb salad brass (1 head of cabbage) a small beam

1 Small radish Daikon

12-14 cherry tomatoes

1/3 cup of dry white wine

2 hours. l. grape or apple cider vinegar

3 tbsp. l. olive oil grated picorino or parmesan to taste salt and black pepper to taste

Cooking a salad with tuna and paste: 1. Rinse and clean the vegetables: daikon, onions, salad leaves. Min tuna (one piece) with cool water, let it drain excess liquid, roll in a mixture of salt and pepper and frying in a pan in olive oil, over high fire until a broody crust. Put the fish quickly fried on both sides, put on a plate. 2. In a pan or saucepan, where the fish was fried, add chopped onions, wine and cook, stirring until the wine is almost evaporated. 3. Welding paste in boiling water for 3-4 minutes (time is written on the package, but it is best to choose a paste with the minimum cooking time). Remove the finished feathers on a colander and add to the fried on the wine. 4. Add a little olive oil to the paste, vinegar and tomatoes chopped in halves. Mix everything, add salt and pepper, cool. 5. In a bowl for a salad, mix feathers and hands torn with your hands and arugula leaves. Daikon set up with long thin chips. Put the salad on plates, around the tuna fillet, sliced ​​with slices, sprinkle with dicon chips and grated cheese. Bon appetit!