No-mayo Tuna Pasta Salad
25 Min Serves 2
This fresh flavoured pasta salad makes a perfect packed lunch and the yogurt is a great alternative to mayonnaise
Ingredients
- 1 John West No Drain Fridge Pot Tuna Steak in Brine
- 150g dried pasta shapes
- 1 spring onion, thinly sliced
- Large handful diced red and yellow peppers
- 4 cm piece cucumber, diced
- ½ stalk celery, thinly sliced
- 100g Greek yogurt
- 1 tbs chopped fresh herbs (you can use parsley, mint, chives, coriander or a mix)
- Black pepper
- ½ lemon
No Drain Fridge Pot Tuna Steak With A Little Brine
Tuna steak with a dash of brine. Perfect for a mess-free, post-gym tuna pasta topping that’s packed with easy natural protein in our no-drain, fridge-friendly pot.
Step 1
Cook the pasta according to the pack instructions but for a minute or so less so its still “al dente”. Drain and cool
Step 2
While the pasta is cooking, prepare the vegetables. Add the spring onion, peppers, cucumber and celery to a bowl with the yogurt and herbs. Season with black pepper and squeeze over a little lemon juice. Mix well then tip in the pasta and mix again
Step 3
Add the tuna and stir through gently. Taste and add a little more lemon juice if needed. Chill until ready to eat
Tip
If you don’t have any fresh herbs to hand, use a generous pinch of dried herbs instead
Share this recipe
