SALAD WITH CORN PASTA, TUNA AND GOJI BERRIES
Ingredients:
• 400g Bartolini corn pasta;
• 200g tuna in own juice;
• 1 red grapefruit;
• 400g rocket;
• seeds from half of a pomegranate;
• 10g goji berries (handful);
• seasonings: basil, sea salt, herbal pepper
vinaigrette dressing:
• 30 ml ( 2 tbsps.) wine vinegar
• 60 ml (4 tbsps.) extra virgin olive oil
• 10g (1 tsp.) mustard
• 10g (1 tsp.) honey
• salt, pepper
Time: 25 min
Recipe:
Cook pasta al dente, drain and transfer to a bowl. In the meantime, prepare the vinaigrette: mix wine vinegar with mustard, honey and olive oil, then season with salt and pepper as desired. Peel the grapefruit and dice it, then transfer it into the bowl with the pasta and mix lightly. Drain the tuna from its juice and break it up. Arrange the pasta and grapefruit on a plate, then spread the broken up tuna evenly. Pour the vinaigrette over all and sprinkle with salt, pepper and basil as desired. Serve the salad garnished with rocket and sprinkled with goji berries and pomegranate seeds.