Ingredients
100g/3½oz dried pasta shapes, such as fusilli or penne
125g/4½oz long-stemmed broccoli, trimmed and cut into short lengths (or a small head of broccoli, cut into florets)
198g tin sweetcorn, drained
10 cherry tomatoes, halved
2–3 tbsp mayonnaise
110–160g tin tuna steak, drained
freshly ground black pepper
Little Gem lettuce leaves, to serve (optional)
Method
Half-fill a medium saucepan with water and bring to the boil. Add the pasta, stir well and return to the boil. Cook the pasta for 8 minutes, or according to the packet instructions, stirring occasionally. Add the broccoli and cook for 2 minutes.
Rinse the pasta and broccoli in a colander under running water until cold. Drain well and tip into a mixing bowl. Scatter over the sweetcorn and tomatoes. Add the mayonnaise, season with black pepper and mix until combined.
Flake the tuna into the salad using a fork and toss lightly. Serve the salad on a bed of lettuce leaves, if using.
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