The dressing for this simple, colourful salad has a sweet-sour flavour, which perfectly complements the lightly cooked courgette, tuna, tomatoes and al dente pasta. Serve the salad cool, but not chilled, or try it while it is still warm. Mini pitta bread is good served alongside, to mop up the dressing.
To increase the fibre content and make a more substantial meal, add 1 can borlotti beans, about 400 g, drained, with the pasta. Omit the tuna for a vegetarian dish. * Canned anchovies can be used instead of tuna. Use the oil from 1 can, about 50 g, to cook the ingredients in step 1. * Use 225 g (8 oz) small patty pan squash instead of courgettes. Trim their tops and bases, then slice them in half.
Using tuna canned in water or brine, rather than in oil, keeps the fat content of the dish low. * Tomatoes and courgettes together ensure that this simple salad provides an excellent supply of vitamin C.
Excellent source of selenium, vitamin C. Good source of vitamin A. Useful source of copper, folate, niacin, potassium, vitamin B1, vitamin E.