250 grams fusilli or penne pasta (9 oz.)
1 small red onion, thinly sliced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
20 black olives, pitted
1 tablespoon capers
1/2 cucumber, thinly sliced
6 tablespoons mayonnaise
3 tablespoons fresh lemon juice
200 grams tuna (2 cans), drained and flaked

250 grams fusilli or penne pasta (9 oz.) 1 small red onion, thinly sliced 1 red pepper, thinly sliced 1 green pepper, thinly sliced 20 black olives, pitted 1 tablespoon capers 1/2 cucumber, thinly sliced 6 tablespoons mayonnaise 3 tablespoons fresh lemon juice 200 grams tuna (2 cans), drained and flaked

Cook the pasta until al dente. Drain, cool under cold water and drain. Put in a service bowl and toss with onion, peppers, black olives, capers and cucumbers. Mix the mayonnaise and lemon juice, then mix into the pasta with the tuna.