Prep Time:15 mins
Understanding food allergies and intolerances
Tuna pasta salad
Serves:4 Adults
Cost:Low
You might not know it, but pasta is a great salad ingredient, even when it’s cold. It can be prepared the night before.
Ingredients
- 225g / 8 oz. of short pasta shapes, uncooked
- 2 teaspoons of olive oil
- 1 large onion, chopped
- 2 peppers, 1 red and 1 green
- 225g / 8 oz. of mushrooms
- 2 medium tomatoes
- 1 x 185g tin of tuna, drained
- Black pepper and lemon juice, to taste
Method
- Cook the pasta in a large pot of boiling water until it’s cooked through but still firm
- Drain it and rinse in cold water
- Prepare the vegetables by washing and slicing them into small pieces
- Soften the vegetables in a pan with a little olive oil
- Drain the tuna from the can and add to the pan along with the pasta
- Cool and serve into a plastic container for bringing away to lunch
What you will need
- Chopping board
- Chopping knife
- Lunch box
- Saucepan
- Wooden spoon
Serving suggestions
Serve with a dessertspoon of salad dressing, tomato relish or cool mint infused natural yogurt
Oily fish provide a rich source of vitamins A, D and E and are high in essential omega-3 fatty acids which are important for healthy brain, eye and nerve development in babies and children.
