Tuna mayo pasta with sweetcorn

Pasta twists tossed with tuna, mayo, sweetcorn and spring onion: eat it warm straight from the pan, or cold the next day. Fifteen minutes and almost no washing up.

Ingredients

• 400 g Fusilli
• 290 g Tinned tuna, 2 tins, drained
• 150 g Mayonnaise
• 200 g Sweetcorn, drained
• 3 Spring onions, finely sliced
• 0.5 Lemons, juice only
• 1 g Black pepper
• 2 g Salt

Method

1. Cook the fusilli in a big pan of salted boiling water until just tender, about 11 minutes.
2. While it cooks, flake the tuna into a big bowl and mix with the mayonnaise, sweetcorn, spring onions, lemon juice and a good grind of pepper.
3. Drain the pasta (rinse it under the cold tap if you want it cold) and stir it through the tuna mayo until every twist is coated.
4. Eat it warm now, or box it up and keep it in the fridge for up to 2 days.