Bio plumas

Cook the pasta for about 8 minutes in abundant boiling water with a pinch of salt, strain and pour some cold water to stop the cooking process. Set aside.

Dice the fresh tuna, marinate it with soy, lemon juice and finely chopped chili. Let it marinate in the fridge for 30 minutes. Drain and set aside.

In a pan with a little bit of oil, sauté the finely diced aubergine with the chopped garlic. Remove from the heat and set aside.

Finally, cut the cherry tomatoes in half, chop the fresh mint and basil leaves and mix with the cold pasta.

Add the diced feta, tuna, aubergine and season with salt, pepper and oil and serve.