225g (8 oz) pasta, such as spirali, penne or shells
1 tablespoon olive oil
200g (7 oz) tin tuna
2 tablespoons capers, or 1 tablespoon of white wine vinegar
150ml (1/4 pt) mayonnaise
1/2 red pepper, finely diced
1 (5cm) piece cucumber
85g (3 oz) tinned sweetcorn
juice of 1/2 a lemon
2 hard boiled eggs, quartered
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Method Prep:30min › Cook:10min › Ready in:40min
Cook the pasta in a large saucepan of lightly salted boiling water for 10 to 12 minutes. Drain well in a colander. Place the pasta in a large mixing bowl and toss well with the olive oil.
Drain the tuna and use a fork to roughly break it into flakes. Put the tuna into a blender or food processor. Add the lemon juice to taste, capers or wine vinegar, and mayonnaise and blend together until smooth and creamy. Add to the pasta and stir together until all the ingredients are evenly mixed.
De-seed the pepper and then finely dice. Finely dice the cucumber without removing the skin.
Add the pepper, cucumber and sweetcorn to the pasta and toss together. Spoon into a serving dish.
Remove the shell from the hard-boiled eggs and cut into quarters. Arrange the wedges decoratively over the salad, then serve.