Ingredients:
Pasta shells - 225 g
Salt
Pepper
Butter (or) Margarine - 50 g
Onion - 1 (chopped)
Can tuna fish - 200 g
lemon rind - 1 tsp (grated)
Parsley - 2 tbsp (chopped)
Can sweetcorn kernels - 200 g (drained)
Hard-boiled egg - 1 (quartered)
Method:
Pasta shells - 225 g
Salt
Pepper
Butter (or) Margarine - 50 g
Onion - 1 (chopped)
Can tuna fish - 200 g
lemon rind - 1 tsp (grated)
Parsley - 2 tbsp (chopped)
Can sweetcorn kernels - 200 g (drained)
Hard-boiled egg - 1 (quartered)
Method:
- Cook the pasta in boiling salted water until just tender.
- Meanwhile melt the butter or margarine in a frying pan. Add the onion and fry until softened. Drain the oil from the can of tuna into the pan, then stir in the lemon rind and parsley.
- Flake the tuna and add to the pan with the corn and salt and pepper to taste.
- Heat through gently. Drain the pasta and add to the tuna mixture. Fold together well.
- Serve hot, garnished with the egg.
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