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


Ingredients

Method

1

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.

2

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

3

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.

4

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.

5

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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