Cook the pasta for about 8 minutes in abundant boiling water with a pinch of salt, strain and pour some cold water to stop the cooking process. Set aside.
Step 2
Dice the fresh tuna, marinate it with soy, lemon juice and finely chopped chili. Let it marinate in the fridge for 30 minutes. Drain and set aside.
Step 3
In a pan with a little bit of oil, sauté the finely diced aubergine with the chopped garlic. Remove from the heat and set aside.
Step 4
Finally, cut the cherry tomatoes in half, chop the fresh mint and basil leaves and mix with the cold pasta.
Step 5
Add the diced feta, tuna, aubergine and season with salt, pepper and oil and serve.
