Tuna and Sweetcorn Macaroni Salad
Ingredients (serves 4):
250g macaroni (or other small short pasta)
1 can of tuna in brine (about 140g drained)
150g canned sweetcorn (drained)
1 carrot, grated or cut into thin sticks
1/2 red onion, finely chopped (or 2 tbsp chives)
2 tbsp chopped gherkins (optional)
100g mayonnaise (or half mayo, half yogurt for a lighter version)
1 tsp mild mustard (optional)
Salt, black pepper
Lemon juice (optional, for flavor)
Preparation:
Cook the macaroni in a large pot of boiling salted water according to the package instructions. Drain, rinse with cold water to stop the cooking, then let cool.
In a large salad bowl, combine the flaked tuna, corn, grated carrot, red onion, and pickles.
Add the cooled macaroni and mix well.
In a small bowl, combine the mayonnaise, mustard, a squeeze of lemon juice, salt, and pepper. Adjust to taste.
Stir the dressing into the salad and toss well to coat all the ingredients.
Chill for at least 30 minutes before serving to allow the flavors to develop.
Tips:
You can add chopped hard-boiled eggs, diced bell peppers, or a little grated cheese for a change.
Keep refrigerated for 2 days in an airtight container.