I have been staying away from canned tuna in Japan simply because I can’t read the labels and don’t want to end up with stinky sardines by accident. Though yesterday, my beautiful friend, Mina gifted me a can of tuna (oh, a little poem) so tonight, I decided to make a healthy version of tuna macaroni salad for my school lunch tomorrow.
1.5 cups of macaroni, cooked as per packet instructions then cooled
1 can of tuna in olive oil
1 zucchini, diced small
1 capsicum, diced small
1/2 cup corn kernels
1 cup of broccolini florets or broccoli florets, chopped small
juice of half a lemon
2 tsp seeded mustard
2 tbsp olive oil
a bunch of fresh basil, torn
salt and pepper
Mix salad ingredients together.
Mix dressing ingredients together then combine with salad ingredients.