INGREDIENTS

• 2 x 185g tin of tuna in brine (drained)
• 1 x 165g tin of sweet corn (drained)
• 3 spring onions, some chives or half small red onion (chopped) – optional
• 3 tbs mayonnaise
• 3 tbs soured cream / yogurt or fromage frais
• 1½ tbs fresh / frozen dill or 2 tsp dried dill
• some lemon / lime juice
• salt to taste – optional
• rainbow peppercorns
• 3 cups cooked pasta or 5 halved and toasted ciabata rolls for sandwiches

METHOD

1. Combine tuna, corn, onions, dill, mayonnaise and soured cream.
2. Season with salt, lemon juice and freshly ground pepper.
3. Mix with pasta to make salad, or spread over the bread to make sandwiches.