Cook fusilli Schedro^TM in salted water (cooking time is specified on the package). Drain water, sprinkle a small amount of olive oil and let cool covered with a plastic film in a refrigerator.

To prepare the sauce, cut the cherry tomatoes into two or four pieces depending on the size. In a bowl, combine tomatoes, olives, tuna, mozzarella, capers and basil, add the remaining oil, season with salt and pepper. Add pasta to the ready sauce, lemon juice and leave for 30 minutes.

Plate the pasta. Decorate with parsley and serve up.