Ingredients

• 100g/3½oz dried pasta shapes
• such as fusilli or penne
• 125g/4½oz long-stemmed broccoli
• trimmed and cut into short lengths (or a small head of broccoli
• cut into florets)
• 198g tin sweetcorn
• drained
• 10 cherry tomatoes
• halved
• 2–3 tbsp mayonnaise
• 110–160g tin tuna steak
• drained
• freshly ground black pepper
• Little Gem lettuce leaves
• to serve (optional)

Directions

• Half-fill a medium saucepan with water and bring to the boil. Add the pasta
• stir well and return to the boil. Cook the pasta for 8 minutes
• or according to the packet instructions
• stirring occasionally. Add the broccoli and cook for 2 minutes.
• Rinse the pasta and broccoli in a colander under running water until cold. Drain well and tip into a mixing bowl. Scatter over the sweetcorn and tomatoes. Add the mayonnaise
• season with black pepper and mix until combined.
• Flake the tuna into the salad using a fork and toss lightly. Serve the salad on a bed of lettuce leaves
• if using.