Perfect for a day at the beach or a mountain trip, this simple yet flavorful salad is easy to prepare and great for on-the-go meals.

Ingredients

• 200 g pasta (fusilli or penne)
• 200 g White Tuna Belly (Bonito del Norte) Fillets
• 50 g mixed nuts (walnuts, almonds, pine nuts)
• 1 red bell pepper
• 1 small red onion
• 30 g capers
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt
• Pepper

Preparation

1. Cook the Pasta: Boil the pasta in salted water according to package instructions. Drain and let cool.
2. Prepare the Tuna: Open the can and flake the tuna into chunks.
3. Chop the Vegetables: Slice the red bell pepper and onion thinly.
4. Toast the Nuts: Lightly toast the mixed nuts in a skillet over medium heat.
5. Make the Vinaigrette: Whisk together the olive oil, balsamic vinegar, salt, and pepper.
6. Assemble the Salad: In a large bowl, mix the pasta, tuna, bell pepper, onion, capers, and toasted nuts. Drizzle with the vinaigrette and toss gently.