Name: Tuna Fusilli Salad with Sweetcorn & Red Onion
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 65 g dry white fusilli; 4 oz canned tuna in water; 80 g canned sweetcorn; 2 tbsp red onion; 1.5 tsp light mayo (7g); 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

460 calories

Protein: 37g; 32% of calories
Carbs: 67g; 57% of calories
Fat: 6g; 11% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Bring a medium pot of salted water to a boil and cook the 65g of dry white fusilli for about 8-10 minutes until al dente.
Finely dice the red onion into small, uniform pieces.
Drain the canned tuna and the 80g of canned sweetcorn thoroughly in a fine-mesh sieve to remove all excess liquid.
In a small mixing bowl, whisk together the 1.5 tsp of light mayo, sea salt, and black pepper until the dressing is smooth.
Drain the cooked pasta and rinse it under cold running water for 30 seconds to stop the cooking process and cool the noodles completely.
In a large bowl, combine the cooled pasta, drained tuna, sweetcorn, and diced red onion, then toss with the creamy mayo dressing until everything is evenly coated.

Nutrition

Ingredients

Instructions

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