Fresh, fast and full of flavor: Try this tuna pasta with feta

Mtuna roast is that dish that can handle any meal. During the summer, nothing like betting on a cold version. This is suggested by a nutritionist. See how it's done.

Teresa Valadar shared on her Instagram page a recipe for cold tuna pasta with feta. Once the dough is cooked, all you have to do is gather the remaining ingredients and serve the whole family. See how it's done.

Cold mass of tuna with feta

Ingredients:
150 grams of fusili mass
⁠3 latas de atum
1 hand of black olives in slices
1/2 small pack of cherry tomatoes in rooms
⁠1 abacate médio maduro em cubos
1/2 pack of floured feta cheese
2 tablespoons of olive oil
4 tablespoons of apple vinegar
Oreganos to taste

Method of preparation:
1- Place the cooked pasta in a bowl and add the remaining ingredients. Season to taste with olive oil and vinegar.

Read Also: 3 recipes of cold soups to survive the hot days

And two more very fresh recipes for the summer

Fresh cod salad from the mainland
Ingredients:
1/2 cubed cucumber
1 tomato cubes
1/2 onions in half moons
1/3 chav. of black olives
80 g of preserved roasted peppers
2 c. caper soup
Stone basil q.b.
1 c. salt coffee
300 g of cod preserved from olive oil
150 g of fusilli mass
1 c. olive oil soup
2 eggs in rooms

Method of preparation:
1- Cook the dough according to the packaging instructions in a pot with plenty of water and salt. Spill it, pass it through cold water and reserve.
2 -In a bowl, add the cucumber and tomato cut into cubes, the onions cut into half-moons, olives, peppers cut into strips, capers and chopped basil.
3- Season with salt and mix everything well and then add the broken cod to pieces.
4- Wrap this prepared in the pasta, season with olive oil and decorate with eggs cooked in rooms. Take it to the fridge for about 20 minutes before serving.

Martha Stewart's lentils and egg salad

Ingredients:
3 tablespoons of fresh lemon juice
1 tablespoon of Dijon mustard
Heavy salt and ground pepper q.b.
1⁄2 cup of extra virgin olive oil
1 1⁄2 cup of green lentils 
3 tablespoons of butter without salt
3 medium carrots peeled and cut into cubes
2 celery stalks cut into cubes
1 medium onion cut into cubes
1 chard sauce with the stems trimmed and cut into cubes and the leaves cut into thin cross slices
110 g of fresh splattered goat cheese
1⁄2 cup of chopped roasted almonds
1 cup of parsley 
1 poached egg to serve

Method of preparation:
1- First, in a bowl, mix the lemon juice, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Then slowly add the oil, stirring at all times, until emulsify; reserve.
2- Later, in a pot, cover the lentils with cold water and season with 1 1/2 teaspoons of salt. Let it boil, then reduce the heat to medium-low and let it boil in mild heat until the lentils are tender but not soft, between 18 and 22 minutes. Drain and transfer to a large serving glass.
3- However, melt the butter in a large pan in medium heat. Then add the carrots, celery, onion and chard stalks. Season with 1 1/2 teaspoon of salt and cook, stirring occasionally, until the vegetables are tender but do not gain color, between six and eight minutes. Add the chard leaves and continue cooking until the leaves fall and become tender. Three to four minutes.
4- Transfer to the bowl with the lentils. Water immediately with the sauce and stir to cover evenly. Let it cool slightly. That's ten minutes. Add goat cheese, almonds and parsley. Serve hot, with eggs on top.