Tuna Pasta Salad with Sweetcorn and Cucumber

• 350 gdried fusilli
• 200 gtuna in spring water, drained weight (about 2 small tins)
• 165 gtinned sweetcorn, drained weight
• 150 gcucumber
• 200 gcherry tomatoes
• 2celery stalks
• 4spring onions
• 5 tbspgood-quality mayonnaise
• 2 tbspGreek yoghurt
• 30 mllemon juice
• 1 tspDijon mustard
• 1 tbspcapers, drained and roughly chopped
• Fine salt, to taste
• Finely grated lemon zest (2 g)
• Black pepper, to taste
• 10 gflat-leaf parsley, chopped (optional)
• 1 tbspolive oil (optional)
• 1lemon, cut into wedges (optional)

Method

1. 1Cook the pasta in a large pan of well-salted boiling water for 10–12 minutes until just tender with a slight bite, then drain and rinse under cold running water until completely cool.
2. 2While the pasta cooks, halve the cherry tomatoes, quarter the cucumber lengthways then slice into chunky quarter-moons, and finely slice the celery and spring onions on the diagonal.
3. 3Make the dressing by whisking together the mayonnaise, Greek yoghurt, lemon zest and juice, Dijon mustard and chopped capers in a large bowl until smooth and glossy. Season well with salt and pepper.
4. 4Flake the drained tuna into the dressing bowl in chunky pieces; don't break it down too finely; then add the drained sweetcorn and stir gently to coat.
5. 5Add the cooled pasta to the bowl along with the cucumber, cherry tomatoes, celery and spring onions. Fold everything together until evenly coated in the dressing. Taste and adjust seasoning.
6. 6Divide between bowls. Add the optional chopped parsley, olive oil and lemon wedges if using.

Per serving

kcal

499

protein

13.9g

fibre

5.5g

carbs

76.8g

fat

15.1g