• 500 grams (1 pound) vegetable fusilli
  • 5 tablespoons olive oil
  • 10 small pickled cucumbers, chopped
  • 5–6 baby ears of corn, cut into rings
  • 30–45 grams (2–3 tablespoons) finely minced parsley leaves
  • 1 can tuna
  • 1 fresh chili pepper
  • Salt and pepper to taste
  • 2–3 teaspoons lemon juice
  • 1. Boil the fusilli in salted water with 1 tablespoon olive oil added. Drain, rinse, and drain again.
  • 2. Mix the pickled cucumbers and baby corn rings with the minced parsley. Add the tuna and the desired amount of chili pepper.
  • 3. Toss the ingredients with the cooked fusilli. Add salt, pepper, lemon juice, and olive oil.

Makes 4 servings
Iran

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