Pasta Salad With Tuna And Roast Beef - cooking recipe

Ingredients

400 g tortiglioni pasta
300 g frozen peas
2 tbsp olive oil
300 g courgette, halved and sliced
185 g tinned tuna, drained
5 tbsp water
150 g plain yoghurt
150 g mayonnaise
3 tbsp white wine vinegar
40 g capers
4 small red onions, thinly sliced
500 g tomatoes, sliced
1 bunch basil, stalks removed
200 g cold roast beef, cut into strips

Preparation

Cook the pasta according to package instructions and in the last 5 mins add the peas. Drain and rinse with cold water then set aside. Heat the oil in a frying pan and saute the zucchini, season with salt and pepper then allow to cool.
For the sauce, mash the tuna with 5 tbsp water, yogurt, mayonnaise, vinegar and capers. Season with salt and pepper to taste and, if the sauce is too thick, stir in an extra 1-2 tbsp water. Mix the pasta, peas, zucchini, sauce, onions, tomatoes, basil and beef together in a bowl and serve.