What she’d tell you
Twenty minutes on a Sunday and there is lunch in the fridge until Wednesday. The peas go in with the pasta at the end, so there is one pan and no second job.
What you need
Written for 6. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Stir the mayonnaise, lemon juice, dill, salt and pepper together and set it aside.
Boil the pasta in salted water for 5–6 minutes, then throw the frozen peas straight in for the last 1–2 minutes.
Drain well and leave until it has completely stopped steaming.
Fold in the diced red onion, the drained tuna and the dressing until everything is coated.
If you haven’t got it
Mayonnaise
half mayonnaise and half Greek yogurt, which lightens it considerably
Canned Tuna in Water
tinned salmon, or a tin of chickpeas for a vegetarian box
Keeping it
Three to four days in the fridge.
None. This is a cold lunch and it should stay one.
