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Layered rainbow salad pots New-recipe-icon

Give kids two of their five-a-day and a dose of vitamin C with these colourful rainbow pots of tuna salad, ideal for a lunchbox, or summer picnic

  • Prep: 25 mins
    Cook: 12 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 697
  • Carbohydrates 77
  • Saturated Fat 3
  • Sugar 13
  • Protein 24
  • Fat 30
  • Fibre 9
  • Salt 0.5

Nutrition per serving

  • Calories 697
  • Carbohydrates 77
  • Saturated Fat 3
  • Sugar 13
  • Protein 24
  • Fat 30
  • Fibre 9
  • Salt 0.5

Ingredients

  • 350g pasta shapes (De Cecco is a good brand that stays nice and firm)
  • 200g green beans, trimmed and chopped into short lengths
  • 160g can tuna in olive oil, drained
  • 4 tbsp mayonnaise
  • 4 tbsp natural yogurt
  • ½ small pack chives, snipped (optional)
  • 200g cherry tomatoes, quartered
  • 1 orange pepper, cut into little cubes 195g can sweetcorn, drained

Method

  1. Cook the pasta until it is still a little al dente (2 mins less than the pack instructions) and drain well. Cook the green beans in simmering water for 2 mins, then rinse in cold water and drain well. Mix the tuna with the mayonnaise and yogurt. Add the chives, if using.

  2. Tip the pasta into a large glass bowl or four small ones, or four wide-necked jars (useful for taking on picnics). Spoon the tuna dressing over the top of the pasta. Add a layer of green beans, followed by a layer of cherry tomatoes, then the pepper and sweetcorn. Cover and chill until you’re ready to eat.

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