Tuna and Sweetcorn Pasta Salad
Makes 1 serving

INGREDIENTS
130 g Cooked pasta (Cooked weight.)
120 g Tuna in spring water, drained (Drained weight. Tuna in oil is about 190 kcal per 100 g even after draining.)
60 g Sweetcorn, tinned and drained (Drained weight.)
60 g Red pepper
20 g Spring onion
4 tsp (20 g) Light mayonnaise (Light mayonnaise, at less than half the calories of full-fat. Even so, this spoonful is more than half the fat in the bowl.)
30 g Greek yogurt, 0% fat
A squeeze Lemon juice
A lot Black pepper

METHOD
1. Stir the mayonnaise and yogurt together with the lemon and a good deal of pepper.
2. Dice the pepper and slice the spring onion.
3. Fold the tuna, sweetcorn and vegetables through the cold pasta with the dressing. Taste for salt; the tuna usually has enough.

Contains gluten cereals, milk, eggs, fish and mustard.

RECIPE NOTES
Cutting mayonnaise with yogurt keeps the texture people want from this salad and drops the fat by about half. All yogurt tastes thin; all mayonnaise is a different lunch.
Keeps two days in the fridge and is the most portable thing in this set. The pasta is on the light side at 130 g cooked, which is what leaves room for the tuna.

Full recipe: https://www.getfuel8.com/recipes/tuna-sweetcorn-pasta-salad
