Tuna Pasta Salad with Sweetcorn and Cucumber

Ingredients

• 350g fusilli or penne
• 2 x 145g tins tuna in spring water or brine, drained
• 198g tin sweetcorn, drained
• ½ cucumber
• 200g cherry tomatoes
• 2 celery stalks
• 4 spring onions
• 5 tbsp good-quality mayonnaise
• 2 tbsp Greek yoghurt
• 1 lemon, zested and juiced
• 1 tsp Dijon mustard
• 1 tbsp capers, drained and roughly chopped
• fresh flat-leaf parsley, roughly chopped, to serve
• extra virgin olive oil, to drizzle, to serve
• 1 lemon, cut into wedges, to serve
• flaky sea salt, to serve
• Crusty bread, to serve
• Mixed green salad, to serve

Method

1. 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.
2. While the pasta cooks, halve the cherry tomatoes, quarter the cucumber lengthways then slice into chunky half-moons, and finely slice the celery and spring onions on the diagonal.
3. 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.
4. 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.
5. 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.
6. Transfer to a large serving platter or divide between bowls. Scatter over the chopped flat-leaf parsley and a pinch of flaky sea salt, then finish with a drizzle of extra virgin olive oil and lemon wedges to squeeze over at the table. Serve with crusty bread and a mixed green salad alongside.