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Posted: 20 November 2023
55g wholemeal pasta (such as fusilli or penne)
1 tablespoon light mayonnaise (15g)
20g baby spinach leaves
3 cherry tomatoes, chopped (50g)
1 small carrot, peeled and grated (50g)
145g tin tuna in spring water, drained
Freshly ground black pepper
Bring a pan of water to the boil and tip in the pasta, stir once and cook for 10-12 minutes until just tender. Drain and quickly refresh under cold running water to prevent further cooking. Leave to cool.
Fold the mayonnaise into the cooled pasta and season with pepper, then fold in the spinach, tomatoes, carrot and tuna. Transfer the tuna mayo pasta salad to a bowl to serve.
* Suitable for vegetarians if tofu is substituted for the tuna
