 Preparation Time |
15mins
|
 Cooking Time |
12mins
|
 Level |
Medium
|
 Serves |
1
|
|
Bites
|
1.5
|
60g Dried pasta
1 Medium free-range egg
80g Canned tuna in spring water or brine, drained
2 Spring onions, thinly sliced
1 Ripe tomato, quartered
6 Black olives
2tbsp Extra light mayonnaise
2tbsp 0% fat Greek yoghurt
Grated zest of 1 lemon
A few sprigs of basil
Salt and ground black pepper
2x30g Slices wholemeal sourdough
Cook the pasta according to packet instructions. Cook the egg in a pan of boiling water for 10-12 minutes. Leave to cool, peeling and cutting into quarters. Put the cooked pasta in a large bowl with the tuna, spring onions, tomato and olives and season. Mix the mayonnaise with the yoghurt and lemon zest. Gently stir into the tuna and pasta mixture. Add the hard-boiled egg and basil, serve with toasted sourdough.
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