Tuna Pasta Salad with Sweetcorn and Cucumber
Torn flat-leaf parsley and flaky sea salt scattered over the glossy, lemon-bright pasta, with a slick of green olive oil and lemon wedges waiting at the edge of the platter.
Ingredients
Serves 4- 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
- Cook 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.
- While 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.
- Make 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.
- Flake 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.
- Add 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.
- Divide 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
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