Fusilli salad (2)
Instructions
In a bowl, crumble the hard-boiled egg, add 60 g of oil, the chopped tuna, chunks of fontina and pecorino cheese, diced tomatoes and chopped Basil.
Cook fusilli in salted water until al dente, drain, cool them, pass them into the bowl and mix with the sauce.
Ingredients and dosing for 4 persons
- 350 g of type pasta fusilli
- 200 g of tuna in olive oil
- 40 g of fontina cheese
- 40 g of cheese
- == 1 hard-boiled egg
- 1 tomato
- Chopped basil
- 60 g of olive oil extra virgin
- Salt