- 50g penne
- 50g frozen peas
- 50g skipjack tuna in spring water, drained and flaked
- 50g light soft white cheese
Cook the pasta according to the pack instructions, adding the peas for the last minute of the cooking time. Drain and run under cold water to cool off quickly. Shake off all excess water.
Stir through the tuna and the soft white cheese, until evenly distributed. Let it cool, then transfer to a small airtight tub and chill until ready to pack in a lunchbox.