Tuna and Sweetcorn Pasta Salad

Servings: Serves 4

Nutritional Information:

Per serving (235g)

Calories 355, Fat 18g, Saturates 2.3g, Carbohydrate 46g, Sugars 18g, Fibre 4g, Protein 6.2g, Salt 0.36g




To make the mayo, add the soya milk, olive oil and cider vinegar into a bowl and use a stick blender to blend the ingredients.


Prepare the jackfruit by cutting out the cores and removing the seeds.


Heat the oil in a medium-sized pan over a medium heat, then add the jackfruit, nori, capers and gherkin to the pan and cook for 5-10 minutes until the jackfruit is soft, tender and starts to fall apart.


Add the lemon juice and soy sauce to a pan and heat for a further 2 minutes until mixture is almost dry. Leave to cool.


Once the mixture is cool, add the mayo and stir well. Add this to the pasta, sweetcorn, red onion and parsley and mix together.


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