This recipe can be made several hours ahead.
500g spiral pasta
2 x 425g cans tuna in oil
440g can corn kernels, drained
1 medium (200g) red capsicum, sliced thinly
1 small (100g) red onion, sliced thinly
2 sticks (150g) celery, sliced thinly
1/4 cup chopped fresh flat-leaf parsley
1/4 cup (75g) mayonnaise
1 tablespoon plain yogurt
1 clove garlic, crushed
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
2 tablespoons seeded mustard
salt and freshly ground black pepper
Cook pasta in a large saucepan of boiling salted water until just tender; drain.
Meanwhile, drain tuna, reserve 2 tablespoons of the oil.
Combine pasta, tuna, corn, capsicum, onion, celery and parsley in a large bowl.
Combine mayonnaise, yogurt, garlic, rind, juice, mustard and reserved tuna oil in a small bowl or jug. Add to pasta mixture, toss gently. Season to taste with salt and pepper.
Not suitable to freeze.
Pasta suitable to microwave.
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