Lunch Box: Tuna & Sweetcorn Tonnato Pasta Salad
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Step 1.
Cook the pasta following pack instructions, then drain well, reserving a mugful of the cooking water.
Step 2.
Tip the sweetcorn into a frying pan with the extra-virgin olive oil. Set over a high heat, season with a pinch of salt and fry for a few minutes until golden in spots. Scoop out half the sweetcorn and add it to a blender.
Step 3.
Drain both tins of tuna. Add one of them to the blender with the sweetcorn.
Step 4.
Spoon in the red wine vinegar and mayo, add a pinch of salt and black pepper, then blitz until smooth and creamy. Taste and tweak the seasoning with more salt, pepper or vinegar if needed.
Step 5.
Roughly dice the tomatoes, shred the sugar snap peas and thinly slice the red onion. Tip them all into a large mixing bowl.
Step 6.
Add the drained pasta, creamy dressing and capers to the bowl. Mix everything well, adding a splash of the pasta cooking water to loosen if needed.
Step 7.
Divide between containers. Top each portion with the remaining sweetcorn and tuna. Job done.
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