Egg salad with tuna and pasta

For the pasta:

• 2 L of water
• A pinch of salt
• 200 g of Macaroni La Moderna®

For the salad:

• 1 tablespoon of unsalted butter
• 2 cloves of garlic, finely chopped
• 1/2 onion, finely chopped
• A pinch of black pepper
• 2 serrano chilies, seeded and chopped
• 2 tomatoes, quartered
• 2 cans of tuna in water, drained and flaked
• 2 hard-boiled eggs, sliced
• 4 tablespoons of small leaves of cilantro, washed and disinfected
• 4 tablespoons of your preferred vinaigrette

For the pasta:

1. Heat the water with salt in a tall pot until boiling.
2. Immediately add the Macaroni La Moderna® and cook it until it is al dente (soft on the outside and firm on the inside); check the cooking times marked on the packaging.

For the salad:

1. Melt the butter in a pan and lightly brown the garlic and onion.
2. Add the cooked pasta and sauté for two minutes. Enhance the flavor with black pepper.
3. Remove from heat and distribute the pasta into 4 individual bowls.
4. Arrange over the pasta serrano chili, tomato, flaked tuna, egg, and cilantro leaves.
5. Pour your preferred vinaigrette over the salad and enjoy immediately.