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Tuna pasta salad

By Khanya Mzongwana

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

For the dressing:

2 free-range eggs
1 lemon, juiced
sea salt and freshly ground pepper, to taste
1 T honey
10 g fresh dill, roughly chopped, plus extra for serving
10 g fresh parsley, roughly chopped
5 g basil, leaves picked
1⁄3 cup avocado oil

For the pasta salad:

4 T canola oil
1 red pepper, diced
1 clove garlic, sliced
100 g sweetcorn kernels
2 t red chilli flakes
1 T Woolworths spicy seasoning
400 g penne, cooked al dente
1 x 340 g can light meat tuna chunks in vegetable oil, drained
2 avocados, peeled and diced
100 g cherry tomatoes, halved
1 red onion 1, finely chopped

Method

1. To make the dressing, place all the ingredients except the oil in a jug and blend using a stick blender. Gradually add the avocado oil while blending until the dressing emulsifies and thickens. Set aside.

2. Heat the canola oil in a pan and fry the red pepper until slightly caramelised and softened. Add the garlic and fry for a further minute. Add the sweetcorn, chilli flakes and spicy seasoning. Fry for a further 5 minutes.

3. Combine the penne, tuna, dressing and fried vegetables. Place on a plate and top with the avocado, tomatoes, herbs and onion.

Find more salad recipes here.

Videography: Romy Wilson
Photograph: Shavan Rahim