Pasta with Tuna and Summer Vegetables
Rinse and halve tomatoes. Drain tuna and chop coarsely. Peel onion and cut into small cubes. Rinse and dry zucchini, cut into small cubes. Rinse pepper, halve and remove seeds and ribs, cut into small cubes. Drain capers and olives. Rinse arugula and spin dry.
Cook pasta in plenty of salted water until al dente, drain. Cool pasta slightly, combine with 4 tablespoons of olive oil, zucchini, peppers, olives, capers, onion and lemon juice. Season with salt and pepper. Add tomatoes, tuna and arugula. Top with tuna and serve lukewarm.