Faites cuire les pâtes fusilli en respectant les instructions figurant sur l'emballage.
Emincez le demi-oignon finement. Lavez les radis, le concombre et les tomates cerises. Coupez en lamelles fines les radis, en petits dés le concombre, et en deux chaque tomate.
Rassemblez tous les ingrédients dans un grand saladier.
Ajoutez-y les olives noires, le thon émietté, les graines de sésame, le basilic ciselé.
Secouez la bouteille d'Assaisonnette Tonique Quintesens. Versez 10 cuillères à soupe de la vinaigrette dans un bol, puis la moutarde fine. Fouettez le tout.
Assaisonnez la salade de cette sauce. Mélangez bien. Servez ou gardez au frais quelques heures avant le service.
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