Wednesday, 18 April 2012

A Quick Tuna Pasta Salad

That is how I try to make all my dinners.
Unfortunately I don't like eating the same thing twice in a row or else I would just make everything double. Luckily some ingredients can be cleverly disguised.

I made a standard vegetarian pasta and decided to cook a little extra pasta to keep ready in the fridge for a pasta salad.

A can of lovely white tuna, one cup of cooked cold pasta, half a small cucumber finely chopped, a big juicy tomato, one red onion, half a bag of rocket leaves, lemon juice, a drizzle of extra virgin olive oil and ground black pepper.

(Notice how I resisted temptation and did NOT use any mayo with the tuna...)

Mix it all together and enjoy a very healthy dinner or lunch!

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