Preparation

In a pan with plenty of water and a pinch of salt, cook until the dough is al dente, then drain and season with the cream.

Finely chop the onion, finely garlic, cilantro and drain two cans of tuna, put everything in a bowl with the dough, season everything with a pinch of salt and pepper. Wrap it up tight.

Add the boiled eggs cut into cubes or sliced ​​on top.

Serve and good appetite!

Ingredients

  • 300g Gigli Tricolor Pasta
  • 2 cans of tuna
  • 2 hard-boiled eggs
  • 1 onion
  • 2 cloves of garlic
  • 50ml milk cream
  • Coriander
  • Pepper
  • Salt