Preparation

1. Fill a large stockpot with water. Add salt and bring to a rolling boil. Add pasta and cook.

2. Wash vegetables. Cut carrot and tomato into cubes. Slice celery, mince onion and parsley.

3. Sauté vegetables (except parsley and tomato) in a saucepan with olive oil. Add peas and cook for about 10 minutes. Add salt and cubed tomato, drained tuna and parsley. Remove from heat after about a minute.

4. Drain pasta and season with mixture. Serve immediately and enjoy.

Another idea: substitute peas with zucchini sliced into julienne strips.