Rainbow tuna pasta pots

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Rainbow tuna pasta pots lunch recipe

Brighten up your lunch with these quick and easy pasta pots

30 minutes

Serves 2

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

Fruit and veg get their vibrant colours from compounds called phytonutrients. Different phytonutrients have different benefits, so eating a rainbow is an easy way to benefit your health.

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

Fruit and veg get their vibrant colours from compounds called phytonutrients. Different phytonutrients have different benefits, so eating a rainbow is an easy way to benefit your health.

Ingredients

  • 150g dried wholemeal fusilli pasta
  • 2 tablespoons fat-free Greek-style yoghurt
  • 1 teaspoon lemon juice
  • 1–2 sprigs fresh basil, finely chopped
  • Freshly ground black pepper, to taste
  • 145g can tuna in spring water, drained
  • 50g crunchy lettuce (like iceberg or little gem), shredded
  • 1⁄2 ripe medium avocado, peeled and diced
  • 10 cherry tomatoes, quartered
  • 120g sweetcorn, either frozen, cooked and cooled, or canned in water, drained

CALORIES: 479

FAT: 11g

5 A DAY: 2.5

SALT: 1g

SUGAR: 12g

Method

  1. Cook the pasta according to instructions on the packet (without adding salt). Once cooked, drain and rinse under cold water. Shake the pasta to remove as much water as possible.
  2. Mix together the yoghurt, lemon juice, basil and black pepper.
  3. Break up the tuna with a fork and add to the yoghurt mixture. Mix thoroughly.
  4. Divide the pasta into two glass dishes. Then layer on top of each half the tuna, lettuce, avocado, tomatoes and sweetcorn. Serve immediately or refrigerate until needed.


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