Pea and Tuna Pasta Salad
A simple creamy tuna pasta salad is a well-trodden path, and this recipe features peas and corn along with capers and anchovies; I often make up a batch and have it for lunch during the week.
Servings 5 Small Portions
Calories 352kcal
Ingredients
- 150 g Short Pasta 1½ Cups
- 150 g Frozen Peas 1 Cup
- 150 g Frozen Sweetcorn 1 Cup
- 1 Small Red Onion 75g
- 160 g Tin of Tuna in Spring Water 6oz
- 30 g Capers 3 tablespoon
- 2 Anchovy Fillets
- 1 teaspoon Lemon Juice
- 100 g Mayonnaise ⅓ Cup
- Salt (To boil pasta, plus extra to taste)
Instructions
- Bring a 20cm or 8" saucepan of well-salted water to a boil. I use 1½ teaspoons of salt in a pan this size.Drop the pasta in and cook for 30-60 seconds less than the packet instructions.
- Chop the anchovies as finely as you can and add them to a large mixing bowl.
- Roughly chop the capers and add them to the anchovies.
- Add the tuna to the bowl and stir.
- 90 seconds before you remove the pasta, place the peas and sweetcorn in a sieve and drop the sieve into the pasta pan and allow them to warm through in the pasta water.
- Drain the pasta and place it into the bowl.
- Cool the peas and sweetcorn under cold running water: this helps keep the colour.
- Add the vegetables to the pasta and stir it all together.
- Throw in the mayo and lemon juice, stir and taste, adding more salt if required.
Nutrition
Serving: 1 | Calories: 352kcal | Carbohydrates: 35g | Protein: 15g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 23mg | Sodium: 588mg | Fiber: 3g | Sugar: 4g
