Fraser's Tuno pasta salad
Last year as lock down was easing we had a little picnic in the meadows to celebrate 2 years of Easter Greens being open and Fraser brought this simple but incredibly delicious Tuno salad. Since then it's been a firm favourite for packed lunches and picnics. As the weather is just so lovely right now it's time to share the recipe with everyone!
1 can of Tuno in mayonnaise
200g penne pasta
1 can of sweetcorn
½ red pepper
½ green pepper
½ small red onion
1 small carrot
6 cherry tomatoes
Salt and pepper
1. Start by cooking your pasta in plenty of salted boiling water until tender.
2. While the pasta is cooking it’s time to prep all the veggies. Grab a big bowl to put everything in with plenty of space for mixing the pasta in at the end. Dice the peppers, carrot and red onion. Scoop the seeds out of the cucumber and dice to the same size, quarter the tomatoes and finally drain the sweetcorn. Add it all to the bowl along with the can of Tuno.
3. Season everything well with the juice of half a lemon and lots of salt and fresh black pepper.
4. Once the pasta is cooked, drain and run it under cold water until completely cooled. Add to the bowl with the veggies and toss well. Add in extra mayo to taste - personally I like a lot!
Feel free to experiment with veggies as the seasons change, why not add chopped green beans, asparagus, kohlrabi or courgette!
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