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400 g Fusilli pasta
2 cans tuna
1 onion
2 garlic cloves
3 tomatoes
1 organic lemon
1/2 rocket salad
3 tablespoons olive oil
salt, pepper
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Place tomatoes in boiling water for a few seconds, rinse over cold water, pare and remove stem. Quarter and core tomatoes and cut into small slices.
Drain tuna, peel onion and garlic and cut finely.
Thinly peel lemon and cut into fine strips. Boil for a minute and drain. Wash rocket salad and remove inedible parts. Heat olive oil, sweat garlic and onions, add tuna, tomatoes and lemon peel, season with salt and pepper.
Cook Fusili pasta in ample salted water, drain and mix with the tuna mixture and the rocket salad.