FOR 4 PEOPLE
360 g Rummo Red Lentil Maccheroncelli® N°7
200 g zucchini and eggplant
250 g cherry tomatoes
4 tuna fillets in oil (about 400 g total)
Extra virgin olive oil
Slice the eggplant and zucchini uniformly lengthwise, then grill them on a hot iron grill or in a non-stick pan. Cut the cherry tomatoes in half and season with a little salt, letting them drain in a strainer for half an hour. Set aside. In a pot of abundant salted, boiling water cook the Maccheroncelli® for about 11 minutes. Cool by putting in a strainer and quickly running cold water over them. Pour the cooled Maccheroncelli® into a bowl and add the grilled zucchini and eggplant and salted cherry tomatoes, with some olive oil. Separate the tuna into uniformly sized pieces and add them to the bowl with the pasta. As a final touch, add fresh oregano to flavor the pasta salad. Taste and adjust with oil and salt as necessary.