A fresh and light pasta perfect for the summer season. Ideal to take to the office or the beach.
Put a pot with water and salt on the stove and when it boils, cook the pasta.
In the meantime, squeeze the juice of half a lemon and set aside, prepare the chopped parsley and drain the tuna.
When the pasta is ready, let it cool in a bowl with a drizzle of extra virgin olive oil. Then add the tuna and olives, cutting some into pieces, and mix.
Finish with lemon juice and parsley. Mix again with a spoon and the pasta is ready.
In the refrigerator for two days
Cold pasta with tuna and lemon can be stored in the refrigerator for two days. You can prepare it in advance and store it in the fridge.
Italia, Campania
| Energy (kcal) | 244.45 |
| Carbohydrates (g) | 30.92 |
| of which Sugars (g) | 1.13 |
| Fat (g) | 7.59 |
| of which Saturates (g) | 1.95 |
| Protein (g) | 14.42 |
| Fiber (g) | 1.3 |
| Sale (g) | 0.03 |
