Who doesn't love a quick and easy tuna salad? This version with zesty lemon and chilli uses pantry staples and will be a new family favourite!
425g can tuna in oil, drained, flaked
60g bag baby rocket leaves
250g punnet cherry tomatoes, halved
½ cup sliced kalamata olives, drained
3 green spring onions, thinly sliced, plus extra to garnish
CHILLI LEMON DRESSING
2 tablespoons olive oil
1 long red chilli, finely chopped
2 tablespoons lemon juice
Cook pasta in a stockpot of boiling, salted water, until tender. Drain. Rinse under cold water. Drain well. Transfer to a large bowl.
Meanwhile, to make dressing, whisk all ingredients in a jug until combined.
Add tuna, rocket, tomatoes, olives and onions to pasta. Add dressing. Season with salt and pepper. Toss to combine.
Garnish with extra spring onions.
TIP! Try replacing tuna with cooked, shredded chicken meat, for a change. Remove seeds from chillies before finely chopping, for a milder flavour.