Pasta Salad with Tuna, Carrots and Peppers

Cook penne and in boiling salted water until al dente, drain and rinse with cold water. Drain well.

Peel carrots and slice into strips. Rinse bell peppers, trim and cut into strips. Peel the onion and chop. Cook the onion in a pan in hot oil until translucent. Add the carrots and sauté briefly. Add the bell peppers and pour in tomato juice. Cook for about 10 minutes over low heat.

Drain tuna and flake with a fork. Remove pan with vegetables from heat, mix in the tuna, lemon juice and harissa and let cool to lukewarm. Season with salt and pepper.