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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 8 |
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I love to make this salad on warm summer nights for dinner. My husband loves this tuna salad. You can leave out a tin of tuna if you want a lighter dish for lunch. Ingredients:
1 (500 g) packet small shell pasta |
2 (170 g) cans tuna in brine or 2 (170 g) cans water |
1/2 red pepper, cut into small cubes |
1/2 green pepper, cut into small cubes |
100 g cheddar cheese, cut into cubes |
1 cup corn, tinned |
125 ml mayonnaise |
1 onion, finely chopped |
5 gherkins, diced |
salt and pepper |
2 eggs, boiled and grated (optional for a heavier dinner) (optional) |
Directions:
1. Cook pasta as directed on packet, drain and place in mixing bowl.
2. Drain tuna and add with all the other ingredients to the pasta.
3. Stir in mayonnaise.
4. season with salt and pepper.
5. Can be eaten immediately, but I find it tastier, when it was refrigerated for about an hour.
6. Enjoy!
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