Time: 45 Minuti
Difficulty: Facile

Ingredients for 4 people:
350 g corn fusilli Gluten-free pasta from Venice - 250 g fresh red tuna - 150 g cherry tomatoes - 80 g taggiasca olives
1 bunch of fresh parsley
Extra virgin olive oil
Salt up
Salt coarse

Procedure
Put a pot on the fire with water and bring to a boil, add the salt and cook the fusilli without gluten for about 12 minutes, they should be slightly al dente but not too much.
Drain the gluten-free fusilli from the water and put them in a large bowl so that they can cool quickly and add two generous tablespoons of extra virgin olive oilMeanwhile, cut the tuna into cubes and heat a pan on the stove with oil; after a couple of minutes pour the tuna and cook for about 2 minutes at most, without overcooking as the meat may be hard.
Drain the tuna in a dish and let it cool a few minutes, add it to the fusilli. br>Wash the tomatoes and cut them into 4, add them to the pasta, drain the olives and add them to the pasta.
Complete the mixture with chopped parsley, add salt if necessary and mix well with a spoon.

Recipe of the Chef Marco Scaglione
Photo Francesco Bolognini