Tuna, sweetcorn & tomato pasta salad

• 300gPenne
• ½Red onion
• 1Lemon
• 250gCherry tomatoes
• 4Spring onions
• 20gFresh parsley
• 1 tinSweetcorn, drained
• 3 tinsTuna chunks, drained
• 4 tbspOlive oil
• 1 tspDijon mustard

Plus salt, pepper and water.

Method

1. 1

   Cook the penne in a big pan of well-salted water for 11 minutes, until just tender.

   16 min, mostly hands-off

2. 2

   Drain, rinse under the cold tap until cool and shake off as much water as you can.

3. 3

   Meanwhile, finely chop the red onion and put it in a large bowl with the zest and juice of the lemon and a pinch of salt. Leave it to soften while you do the rest.

4. 4

   Halve the tomatoes, slice the spring onions and chop the parsley. Drain the sweetcorn and the tuna.

5. 5

   Whisk the oil and dijon into the onion and lemon. Tip in the pasta, sweetcorn, tomatoes, spring onions and most of the parsley and toss well. Fold through the tuna in big flakes, so it does not turn to paste, and season. Pack into tubs with the rest of the parsley on top.