INGREDIENTS
FOR 2 PEOPLE
1 package Rummo Shells n° 42
300 g tuna in oil
400 g mixed cherry tomatoes
50 g aragula
1 green onion
2 oranges
90 g walnuts
Mint, to taste
DIRECTIONS
Prep the onion by removing the green part (set aside for later). Cut the white part in half lengthwise and slice thinly. Pour into a bowl of water and ice to make more digestible. Thinly slice the green part you’ve set aside and place it in a bowl. Cut the cherry tomatoes in half and place them in a large salad bowl. Add the mint leaves, green onion, a pinch of salt, orange zest and juice, tuna in oil, and crumbled walnuts. Drizzle with extra virgin olive oil and toss. Cook the Shells in a pot of salted water. Once cooked, lay them out on a baking dish drizzled with extra-virgin olive oil (so they don’t stick) and let them cool for a few minutes, moving them around with a spoon. Pour the Shells into the salad bowl with the other ingredients and toss, mixing well. Add the arugula, toss again and serve. Enjoy!