Ingredients
Serves 1 (contains approximately 399 kcal)
- 55g wholemeal pasta (such as fusilli or penne)
- 1 tablespoon light mayonnaise (15g)
- 20g baby spinach leaves
- 3 cherry tomatoes, chopped (50g)
- 1 small carrot, peeled and grated (50g)
- 145g tin tuna in spring water, drained
- Freshly ground black pepper
Method
- Bring a pan of water to the boil and tip in the pasta, stir once and cook for 10-12 minutes until just tender. Drain and quickly refresh under cold running water to prevent further cooking. Leave to cool.
- Fold the mayonnaise into the cooled pasta and season with pepper, then fold in the
- spinach, tomatoes, carrot and tuna. Transfer the tuna mayo pasta salad to a bowl to serve.
