INGREDIENTS

• 500g tricolour pasta or any other pasta shapes, as long as they are quite chunky, for instance rigatoni
• 2 x 200 g tins of tuna on brine (drained)
• 1 x 400g tin of sweet corn (drained)
• 4 heaped tbs of mayonnaise
• 2 bell peppers (diced coarsely)
• 2 large red onions (diced coarsely)
• 2 tbs olive oil for roasting
• 1 tbs Caribbean herb mix (thyme, basil, marjoram, savory and parsley)
• 2 handfuls of pitted black olives (chopped)
• 1 small leek (cut lenghtwise and chopped)
• black peppercorns
• sea salt

METHOD

1. Cook and drain pasta, live aside.
2. In a mixing bowl mix peppers, onions and olive oil, place on baking tray lined with baking paper.
3. Roast them for about10-15 minutes in oven preheated to 200°C (392°F).
4. Once peppers & onions are ready combine them with all the ingredients: pasta, tuna, Caribbean herbs, olives and leek, mix well.
5. Season to taste with salt and freshly cracked pepper.
6. Enjoy while still warm or cooled down.

Serve 4-5 people as a main dish or more as a salad.

NOTES

Skip the mayonnaise and use more olive oil or tuna in oil.