I like to have a nosey at the salad bar for inspiration for dishes I can make at home for cheaper and in bulk!! So this recipe is the product of one such nosey :) This dish is great for hot days (and/or stressful ones) as it doesn't take too long to cook, so we always have this a lot in the summer.
2 cans of tuna (185g), drained
1 can of sweetcorn (325g), drained
1 green pepper, cut into small chunks
1 cup of salad cream
Cook pasta and drain...just a note - I like to add a dash of olive oil to the water while the pasta is cooking, I have no idea if this helps it not to stick together, but I do it anyway lol!!
Add the rest of the ingredients and mix well, it's ready to be served :) If you are going to eat it cold, let it cool down first before covering it and then store in the fridge. Just before serving, add a little more salad cream to 'freshen' it up.