- 200 g trottole pasta
- 100 g frozen petit pois
- 400 g tinned skipjack tuna steak in water, drained
- 198 g tin naturally sweet sweetcorn, drained
- 0.5 red onion, peeled finely sliced
- 2 tbsp fresh flat-leaf parsley leaves
- 2 tbsp olive oil
Cook the pasta in a pan of boiling water according to the pack instructions, adding the frozen peas for the last 2 mins of cooking. Drain.
Stir in the tuna, sweetcorn, onion and parsley leaves. Drizzle with the olive oil, season with pepper and serve.