Pasta shell salad with tuna and peppers - Olive Oils from Spain

Ingredients

• 225g/8oz pasta shells
• Salt and freshly ground black pepper
• 2 each red and yellow peppers, seeded and diced small
• 4 spring onions, finely sliced
• 1 small fennel bulb, trimmed and thinly sliced (reserve fronds)
• 2 tsp Dijon Mustard
• 5 tbsp créme fraîche
• A good squeeze lemon juice
• Fennel fronds for decoration