Tuna Noodle Salad

For the tuna noodle salad, first peel the red onion, wash, dice finely. Put the tuna with the oil in a bowl, preferably with a lid, and pick it apart. Mix in the onion.

Cook the mini farfalle until al dente, drain, immediately add to the chopped tuna in the bowl and mix. Season with freshly ground white pepper.

It is best to close with a lid, but also works with a plate. This way the tuna and onion flavor goes into the pasta while it is still hot. Just let cool at room temperature.

Up to this point, you can happily prepare the tuna noodle salad the night before. Wash and dry the spring onions and radishes and cut them into fine slices.

Cut the kumquat into fine slices as well, then cut through them again. This way you can also remove all the seeds. Add all ingredients to the tuna salad and serve.

If necessary, add a little olive oil on top

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