Tuna pasta salad is a huge supermarket favourite for a speedy lunch especially for time poor office workers. I wanted to turn it on its head and give it a ShoreBeing makeover and voila, a delicious summery wheat and gluten free alternative was born.
Tuna Pasta Salad
2 courgettes, peeled into ribbons (exclude the seeded core)
1 tin of tuna, drained and flaked
1 red onion, finely chopped
100g frozen peas,
2 tbsp yoghurt
1 tbsp fresh dill, finely chopped
1 tbsp lemon juice
- Whisk together the yoghurt, dill and lemon juice. Season well
- Pour boiling water over the frozen peas and then immediately rinse in cold water to retain a pleasant crunch. Leave to drain in a sieve or colander, make sure they are well drained before adding.
- Flake the tuna into a bowl and add the courgettes, red onion and well drained peas
- Pour over the dressing and gently toss to combine. Check for seasoning and serve immediately.