Tuna Pasta Salad

Tuna pastaTuna 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.

My son and I both agree courgettes are best when eaten raw, they have a fresh crunchiness that hold flavours extremely well so I often use them as an alternative to pasta. As we’re moving into warmer weather, this is a speedy and vibrantly delicious lunch on hot days. Ideally you’d look to make this fresh so your salad doesn’t get soggy therefore if you’re planning having it at work, pack the dressing and courgette noodles separately and toss together just before eating.
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Tuna Pasta Salad
Serves 2

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

  1. Whisk together the yoghurt, dill and lemon juice. Season well
  2. 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.
  3. Flake the tuna into a bowl and add the courgettes, red onion and well drained peas
  4. Pour over the dressing and gently toss to combine. Check for seasoning and serve immediately.


Helen x

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