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Tuna Pasta Salad

Good for dietary types:

Fish

Download the print version here

Prep Time:

10 minutes

Cook Time:

15 minutes

Difficulty level:

Easy

Serves:

Nutrition

Sodium:

29.5mg

Calories:

414 kcal

Protein

22.7g

Potassium:

150.2mg

Fibre:

Carbohydrates:

66.7g

Fat:

6.5g

Saturated Fats:

0.5g

Polyunsaturated Fats:

0.5g

Monounsaturated Fats:

0.5g

Sugar:

3.3g

Vitamin A:

1.2%

Vitamin C:

101.9%

Calcium:

0.9%

Iron:

1.9%

About the Recipe

A great lunch option which can be made as a big batch at the start of the week and put into lunch containers. Or as an evening meal for nights during the week when time is short.

You can also make this a white meat option by swapping the tuna for cooked chicken breast. Or for a vegan alternative, tofu or tempeh and vegan mayonnaise.

Ingredients

500g pasta of your choice
1 tsp of salt
2 tins of tuna in brine
100g cooked sweetcorn - fresh or tinned.
Half a long cucumber
100g fresh tomatoes
1 pepper
1 tbsp of mayonnaise
Season with salt and black pepper to taste

Preparation

Steps

Boil a saucepan of water with 1 tsp of salt. Once a rapid boil, add the pasta bringing to the boil. Turn down to simmer for 10-12 minutes.
Chop the vegetables into small bite sized pieces, except the sweetcorn .
When the pasta is done, drain and then add to all other ingredients including the sweetcorn, tuna and mayonnaise, then season to taste with salt and black pepper.
Eat straight away, or distribute evenly into 6 tupperware containers and put in the fridge for lunches. This will keep in the fridge for approximately four days.