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Tuna, pasta & egg mayo salad

Name: Tuna, pasta & egg mayo salad
Prep time: 15 min
Cook time: 12 min
Yield: 1
Ingredients: 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

Vegetarian

Preparation Time	15mins
Cooking Time	12mins
Level	Medium
Serves	1
Bites	1.5

Ingredients

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

Method

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.