Ingredients

• 75 g dry whole grain pasta
• 100 g canned tuna
• handful of arugula
• 125 g cherry tomatoes or 4 pieces of sun-dried tomatoes in oil
• 125 g mini mozzarella
• 1/2 red chili pepper
• 1/4 cup black olives

Sauce

• 1 tablespoon lemon juice
• 1/3 teaspoon salt
• 2 cloves of garlic
• 3 tablespoons extra virgin olive oil
• freshly ground pepper
• pinch of dried oregano

Preparation

1. Prepare the sauce: pour lemon juice into a salad bowl, add a pinch of salt and whisk vigorously with a whisk until the salt dissolves. Add garlic pressed through a garlic press, then gradually pour in the olive oil, whisking constantly until the ingredients form a smooth emulsion. Season with pepper, oregano and salt if needed, mix. Pour the sauce into the bottom of the jar.
2. Add the pasta - cooked in salted water, drained and rinsed with warm water.
3. Then add drained tuna, arugula, mozzarella balls and chopped cherry tomatoes or chopped sun-dried tomatoes.
4. Sprinkle with chopped seeded chili pepper and chopped olives. Screw the jar shut.
5. Mix only right before serving, gently turning the jar, then tip the contents of the jar onto a plate.