Easy tuna pasta lunch
I use this one regularly for work and at home. It keeps well and in my humble opinion is better the next day. I get so fed up of bread but still want something filling that stops me hitting the biscuit tin all afternoon when my son isn’t looking. Does anyone else secretly eat with their head inside a kitchen cupboard? I’ve developed quite a skill.
140g pasta – for 2 lunches
1 chopped spring onion
2 cherry tomatoes
handful of frozen sweetcorn
handful of spinach
1 tin of tuna – in brine, spring water, oil …. whatever you like
1 tbsp Mayonnaise
a few fresh basil leaves
Pinch of salt and lots of black pepper – to taste
Put pasta on to boil for 10 mins or until cooked, drain and replace water with cold. Once pasta is cooled drain again and I keep the pasta in the saucepan to save any needless washing up. Add spring onion, sweetcorn, spinach, cherry tomatoes, drained tuna and a blob of mayo. Add salt and pepper to your liking, give it a good stir and sprinkle on the basil.
Eat from the pan (judge away) or keep in the fridge for lunches.
This is really versatile so you can add whatever veggies you have in the fridge, a bit of chopped chili or chili flakes are nice if you like it spicy too.