Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
A bright tuna pepper pasta salad with lemon yogurt dressing, spinach, and cherry tomatoes.
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Ingredients
saucepan, mixing bowl, knife
Method
Cook 220g pasta in boiling water with a pinch of salt for 9-11 minutes until tender but not mushy. Drain well, then spread it out for 2 minutes so the steam escapes.
Cut the roasted red peppers into bite-sized pieces, roughly chop the spinach and halve the cherry tomatoes. Drain the tuna and flake it with a fork so it folds through without large clumps.
Stir Greek yogurt and lemon with 1 tablespoon olive oil, a little black pepper, and a pinch of salt only if needed.
Toss the warm pasta with half the dressing for 30 seconds so it absorbs the flavour instead of sitting plain.
Fold through the tuna and roasted red peppers, spinach and cherry tomatoes, then add the remaining dressing and toss again.
Taste and adjust with black pepper and a squeeze of lemon. Serve at room temperature, or cool quickly and keep chilled if packing ahead.
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