Break pasta into pieces about 4cm long and cook in salted water until al dente. Dice tomatoes, cut peppers into thin 2cm strips, add tuna together in a bowl. Stir in mayonnaise and season with salt. Add al dente pasta and mix. Refrigerate for 30 minutes.
Preparation Tip:
Serve with white bread. Spicy eaters can refine with Tabasco.
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