James Strawbridge's Packed Lunch Tuna Pasta Salad

Serves 4

Ingredients:

For the tuna salad:

250g tuna steak
1 tbsp rapeseed oil
Pinch of sea salt
Pinch of black sesame seeds
200g organic spinach fusilli
160g sweetcorn
½ red pepper, diced
½ red onion, sliced
2 tbsp mayo

 

For the crudites:

2 carrots, sliced
½ red pepper, sliced
½ cucumber, sliced
Pot of houmous

 

Fruit & Snacks:

Sourdough crackers
Hand cooked crisps
Kiwi fruit

 

Method:

1. Cook your pasta in salted water for 7 mins until al dente. Strain and allow to cool.
2. Drizzle the tuna with oil and season with salt and black sesame seeds. Sear your tuna in a hot non-stick frying pan for 2-3 mins on each side. Allow to cool and carve into thin strips.
3. Toss the cooked pasta with diced pepper, sweetcorn, sliced red onion and mayonnaise. Season to taste.
4. Add the pasta and strips of tuna to your packed lunchbox along with vegetable dippers, houmous, fruit and extra snacks.