Baked conchiglioni with tuna

Zepeceno, fragrant and so Mediterranean :)

Preparation steps

Cook the pasta for half the time written on the wrapper. So while cooking in half. Drain and oil.
Rinse the capers and drain them on a paper towel.
Drain the tuna and grind it in a multipractice or stick mixer, basil, olives, capers, spring onions, lemon zest and three tablespoons of oil.
Stir at the lowest speed to get a thick paste.
Fill the shells with this and place in oiled bowls or another refractory or earthen bowl.
For the dressing, think of chopped garlic, crumbs, oregano, 1dcl of oil, salt and pepper.
Arrange the pasta on the bowls.
Bake for about 15 minutes at 180 degrees until the surface becomes crispy.
Garnish with arugula and capers and serve!
Baked:

Serving

You can also grate some cheddar or any other cheese on top!

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