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Tuna Pasta Salad

ingredients

serves 4
3 oz (75 g) small pasta shells
8 oz (225 g) small courgette (zucchini)s, cut into 0.5-cm (1/4 inch) diagonal slices
salt and freshly ground pepper
200 g (7 oz) can tuna fish
142 g (5 oz) natural yogurt
2 tbsp (30 ml) milk
1 tsp (5 ml) anchovy essence
1 tbsp (15 ml) lemon juice
12 small black olives, halved and stoned (seeded)
paprika to garnish

method

1. Cook the pasta shells in boiling salted water, until just tender.

2. Add courgettes to the boiling pasta for the last 2 minutes of cooking time. Drain well and rinse under the cold tap.

3. Flake the tuna fish, reserving the oil.

4. In a large bowl whisk together the tuna oil, yogurt, milk, anchovy essence, lemon juice and seasoning.

5. Add the pasta, courgettes, tuna and olives to the dressing; stir gently to mix. Cover the salad and chill well before serving.

6. Spoon into individual dishes and dust with paprika.

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