About this recipe:The birds are singing; the sun is shining - it’s finally spring! So, say goodbye to winter warming meals and hello to fresher, lighter dishes. Enjoy a delicious pasta salad, mixed with crunchy peppers, fennel and tuna, drizzled with extra virgin olive oil to add a real fruity flavour. This recipe is not only good for you – we all know how healthy fish is – but also simple and so lip smackingly good, you’ll want to make it over and over again.
2 each red and yellow peppers, seeded and diced small
4 spring onions, finely sliced
1 small fennel bulb, trimmed and thinly sliced (reserve fronds)
1 tin tuna chunks, drained
3 teaspoons extra virgin olive oil
2 teaspoons Dijon Mustard
5 tablespoons créme fraîche
a good squeeze lemon juice
salt and freshly ground black pepper to taste
fennel fronds for decoration
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Method Prep:15min › Cook:20min › Ready in:35min
Cook pasta shells in plenty of boiling salted water until just tender. Drain and refresh in cold water.
Transfer to a bowl. Mix the pepper, spring onions, tuna chunks and fennel shavings with the olive oil. Spoon the mustard into a bowl and add the crème fraîche, lemon juice and seasoning. Mix well, then pour over the pasta and toss well to coat. Serve decorated with fennel fronds.