• In a large pot, cook the
pasta until al dente in
salted water according
to the instructions on the
package.
• For the dressing, in a
small bowl whisk all the
together the olive oil,
mustard and white wine
vinegar.
• Smash and chop the
cucumbers and season
with salt
• Place the pasta in a
large bowl. Add all the
ingredients and the
dressing. Stir everything
well so that it is all evenly
mixed. Season with salt
and pepper to taste.
12
gozotoday | FRIDAY • 28 AUGUST 2026
FOOD
• 320 g short pasta
radiatori/lumachine/
orechiette/etc
• 240 g tuna in olive oil
• 60 g green olives
castelvetrano or
cerginola
• 2 tbsp capers
• 4 small persian
cucumbers
• 90 ml olive oil
• 30 ml white wine
vinegar
• 1 tsp wholegrain
mustard
INGREDIENTS
Pantry tuna pasta
METHOD
By Yesenia Consoli of Apron
This recpie serves 6 (as a side dish)
