Tuna Salad

Tuna Salad (serves 2)

2 oz cooked and cold Seeds of Change Semi-wholewheat Tortiglioni

2 handfuls of salad leaves with beetroot shreds

Half an avocado

2 inch chunk cucumber

1 large tomato

1/3 tin tuna fish in spring water

Extra virgin olive oil

Organic cider vinegar

Freshly ground pepper

Method

While the pasta was cooking (yes I do add a little salt to the water, it is better than salting later), I started preparing the rest of the ingredients. I find that cucumber can make some people a little gassy, my solution is to peel the cucumber, then slice horizontally through the middle of the chunk and using a teaspoon, scrape out the fleshy seedy centre. Then cut the cucumber into small cubes.

Remove the avocado from the skin, again use a dessert or tablespoon to push between the skin and the flesh to remove the edible part. Again cut into small chunks.

I like to assemble the salad on each plate as I prepare, then sprinkle over a few drops of olive oil, plus a couple of drops of cider vinegar, toss on the plate.

Add the tuna to the plate and flake and fluff gently. If you like you can add 1 teaspoon of mayonnaise to the tuna and lightly mix.

When the pasta is cooked (yes, it will be a little more chewy than the normal type, but much more tasty), drain the pasta, return to the pan and immediately run cold water over the pasta for about 1 minutes, strain and you have cold pasta.

Add pasta to the plate and serve. You may like to grind some black pepper over the salad before serving, but that is personal preference.