Ingredients
150 g (5 oz) penne
a pinch of salt
1 teaspoon olive oil
1 x 185 g (61⁄2 oz) can of tuna in spring water
12 black olives, pitted and chopped
1 red pepper, deseeded and diced
2 tomatoes, deseeded and chopped
a handful of flat-leaf parsley, leaves only, finely chopped
3 tablespoons light mayonnaise
1 teaspoon balsamic vinegar
freshly ground black pepper
Preparation
Put a saucepan of water over a medium to high heat and, when it begins to boil, add the pasta and a pinch of salt. Cook the pasta until it is just ready and still has a slight bite, then drain and rinse under a cold tap. Put it in a large bowl and add the olive oil; stir them together.
Drain the tuna and flake it into the bowl with the pasta. Add the olives, pepper, tomatoes and parsley and stir everything together gently with a wooden spoon.
In a separate bowl, mix the mayonnaise, balsamic vinegar and plenty of black pepper.
Add this mixture to the pasta and stir it in thoroughly with the wooden spoon; serve immediately, accompanied by some salad leaves.
