Ingredients
1 Can 9 oz tuna in oil
5-6 cups cooked short pasta
1-3 stuffed olives, cut small
1/2 canned bell pepper, cut small
1/3 cup celery, cut small
1 tbsp olive
vinegar 1 tbsp onion vinegar
1 tsp sea salt
Lets go cook
Uncover and drain the tuna. Crumble.
Add to the pasta, followed by the celery, olives, and the rest of the ingredients.
Combine very well and correct the seasoning.
Take to the refrigerator for 30 minutes before serving.