Rainbow tuna pasta pots

Brighten up your lunch with these quick and easy pasta pots

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30 minutes
Serves 2
2.5 of 5 a day

Nutrition: Per serving

Kcal479
Fat11g
Salt1g
Sugar12g

Recipe by: Sarah Drabble | Nutritionist

Fruit and veg get their vibrant colours from compounds called phytonutrients. Different phytonutrients have different benefits, so eating a rainbow is an easy way to benefit your health.

Ingredients

150g dried wholemeal fusilli pasta
2 tablespoons fat-free Greek-style yoghurt
1 teaspoon lemon juice
1–2 sprigs fresh basil, finely chopped
Freshly ground black pepper, to taste
145g tinned fish, eg tuna in spring water, drained
50g crunchy lettuce (like iceberg or little gem), shredded
1⁄2 ripe medium avocado, peeled and diced
10 cherry tomatoes, quartered
120g sweetcorn, either frozen, cooked and cooled, or canned in water, drained

Method

Cook the pasta according to instructions on the packet (without adding salt). Once cooked, drain and rinse under cold water. Shake the pasta to remove as much water as possible.
Mix together the yoghurt, lemon juice, basil and black pepper.
Break up the tuna with a fork and add to the yoghurt mixture. Mix thoroughly.
Divide the pasta into two glass dishes. Then layer on top of each half the tuna, lettuce, avocado, tomatoes and sweetcorn. Serve immediately or refrigerate until needed.