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Tuna Pasta Salad with Cucumber, Tomato and Sweetcorn
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Tuna Pasta Salad with Cucumber, Tomato and Sweetcorn

25 minServes 3Nutri-Score B€
from @barbhomekitchen38 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • short pasta (fusilli, penne or farfalle)Grains100 g
  • cucumber (finely diced)Produce0.3 pieces
  • tomato (finely diced)Produce1 piece
  • onion (finely diced)Produce0.5 pieces
  • sweetcorn (canned, drained)Produce120 g
  • fresh parsley (chopped)Produce10 g
  • canned tuna (drained)Fish2 pieces
  • low-fat mayonnaisePantry60 ml
  • low-fat Greek-style yoghurtDairy60 ml
  • vinegarPantry30 ml
  • lemon (juiced)Produce0.5 pieces
  • saltSpices3 g
  • mustardPantry5 ml
  • chilli flakes (to taste)Spices1 g
  • black pepper (to taste)Spices1 g

per serving

Nutrition

275kcal

Carbs
32 g
Proteins
21 g
Fat
7 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Colander
  • Mixing bowl ×2

step by step

Method

  1. Cook the pasta

    • Cook the pasta according to the package instructions.
    • Drain and rinse with cold water to stop the cooking and cool it down.
    Step 1

  2. Prepare the vegetables

    • Finely dice the cucumber, tomato and onion.
    • Add them to a large mixing bowl with the sweetcorn and chopped parsley.
    Step 2

  3. Add the tuna

    • Drain the tuna and add it to the bowl with the vegetables.
    Step 3

  4. Make the sauce

    • In a separate bowl, mix the mayonnaise, Greek-style yoghurt, vinegar, lemon juice, salt and mustard until smooth and well combined.
    Step 4

  5. Combine and mix

    • Pour the sauce over the pasta salad mixture.
    • Sprinkle with chilli flakes and black pepper.
    • Mix everything very well until the pasta and vegetables are evenly coated.
    Step 5

  6. Serve

    • Serve the salad with crackers, or chill for a few hours to let the flavours meld.
    Step 6
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