Ingredients 1 ½ pounds small      tomatoes ¼ cup extra-virgin olive oil 1 ½ tablespoons sherry vinegar  2 medium garlic cloves  8 ounces uncooked lumaconi 3 large hard-cooked eggs 1 tablespoon fresh tarragon leaves, 2 tablespoons fresh flat-leaf parsley leaves

Add oil, vinegar, garlic, tomatoes, and 11/2 teaspoons salt to a medium bowl

 Cover with plastic wrap and let marinate for at least one hour or up to eight hours in the refrigerator

In a large pot, bring 3 quarts water to a boil over high heat. Stir in the remaining 3 tablespoons salt. 

After adding the pasta, cook it al dente per the recommendations on the package. To halt the cooking process, drain and rinse the pasta with cold water until it's cool to the touch.

Cut eggs in half lengthwise, then cut each half in half lengthwise and crosswise to form eighths. In a bowl, combine the tomato sauce.

 Add the eggs, tuna, olives, peppers, parsley, tarragon, and cooked pasta. Gently toss to blend. 

Spoon salad into a big platter or dish. Serve with extra parsley and tarragon as garnish.