Cook the pasta until it is ready in salted water. Drain the water.
In a separate bowl, mix the Apple cider vinegar, balsamic, salt, pepper, mustard and honey. Beat with a whisk.
Pour the sauce over the pasta and mix gently.
Finely chop the parsley and cut the bell pepper into strips.
Put the parsley, pepper and corn on the pasta. Put the tuna on top, do not drain the juice.
Gently mix and serve.