Cook the pasta in salty water.
Meanwhile, strain the tuna and leave to drain. Blend half of the tuna,sour cream and 1 tbsp. of the caper liquid, season to taste with salt and pepper.
Wash the cucumber, rub dry and slice finely. Wash the spring onions and cut into rings. Quarter the bell pepper, remove the core, and cut into bite-sized pieces.
Strain the pasta, refresh with cold water and leave to drain. Mix the pasta, cucumber and pepper.
Wash the basil and shake dry. Pick half the leaves from the stalks and cut into fine strips.
Add the basil strips to the sauce and stir. Sprinkle the rest of the basil over the salad. Mix the sauce and the salad.
Break the rest of the tuna into pieces and carefully mix it with the salad.
Garnish with capers.
Enjoy your meal!
Energy: approx. 1550 kJ, 370 kcal
Protein: 17 g
Fat: 6 g
Carbohydrate: 62 g