Pasta Salad with Tuna and Olives

Cook the pasta al dente in plenty of salted water according to package instructions. Then drain, but do not rinse with cold water, so that it absorbs the sauce better. While the pasta is cooking, cut the tomatoes and cucumber into bite-sized pieces.

For the dressing, drain the oil from the tuna into a small pan. Peel the garlic, slice it thinly, and gently sauté it in the tuna oil over low heat until translucent and aromatic.

In a large bowl, combine the still warm pasta with the garlic oil, flaked tuna, and chopped vegetables. Fold in the olives and finely chopped parsley. Season with salt and pepper to taste and serve lukewarm or cold.