Darégal

Instructions

Serves 4

1. Cook the pasta al dente in a large pot of salted boiling water for 10 minutes. Drain them. Cool them and drain them again.
2. Slice the avocados in strips. Sprinkle fresh lemon juice on them. Set aside.
3. Wash the cherry tomatoes.
4. Drain the tuna filets.
5. Prepare the vinaigrette in a bowl by emulsifying the balsamic vinegar in the olive oil. Add the mixed herbs for salad and pink peppercorns. Salt and pepper.
6. Place the pasta, avocado strips, cherry tomatoes and tuna filets in a salad bowl. Keep in the refrigerator 2 hours.
7. Dress with the vinaigrette just before serving. Mix.
8. Serve immediately.