Fusilli Salad

Preparation:

Preparation: Blanch the tomatoes, peel them, remove the seeds and cut them into cubes. Put them in a bowl with the basil, a clove of garlic and season with oil and salt. Finely chop the tuna, pit the olives and divide them in half, cut the mozzarella into cubes. Bring plenty of salted water to the boil, boil the fusilli, drain them al dente, pour them into the tomato bowl. Eliminate the garlic, add the tuna, the olives and the mozzarella. Stir again quickly. Serve. Accompanying wines: Erbaluce Di Caluso DOC, Velletri Bianco DOC, Taburno Coda Di Volpe DOC.