Tuna Pasta Salad
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Method
- 1
Salted water on to boil, pasta in, and cook it a minute past where you would want it if you were eating it hot. Pasta firms up as it cools, so al dente now is hard later.
- 2
Drain it and run it under the cold tap until it is properly cold, not just warm. Warm pasta splits mayonnaise into an oily mess, which is what has gone wrong every time this has looked greasy.
- 3
Drain the tuna and the sweetcorn hard. Liquid left in either one thins the dressing until it runs to the bottom of the bowl.
- 4
Everything into one bowl: pasta, tuna, sweetcorn, spring onion, mayonnaise, lemon juice, pepper.
- 5
Mix it, then taste it before you add any salt. Tuna in brine and mayonnaise are both salty already and this is an easy one to ruin.
- 6
Covered in the fridge it keeps two days, and it is better on the second.