INGREDIENTS

• 3 x 200 g tins of tuna in brine (drained)
• 500 g pasta (I used penne)
• 2 x 400 g tin of pineapple chunks (drained)
• 2 x 400 g tin of red kidney beans (drained)
• 400 g tin of sweet corn (drained)
• rainbow peppercorns
• ½ tbs of dried oregano or Caribbean herb mix (with oregano)
• about half of 400 g jar of mayonnaise
• a bit of sea salt – to taste

METHOD

1. Cook pasta, drain nd leave aside to cool down a bit.
2. Combine all ingredients and enjoy either in room temperature or cooled down.

Serves 4-6 people as a main dish or many more as a snack.

NOTES

Pasta can be easily replaced with cooked rice in this recipe.

More tuna salad ideas:

Rice Salad with Tuna, Corn and Parsley

Salad Nicoise a la Cook Sister

Cannellini Bean Tuna Salad with Sweet Corn and Caribbean Herbs

Couscous and Tuna Salad

Tricolour Pasta Salad with Tuna, Mediterranean Veggies and Caribbean Herbs

Tuna, Dill and Sweet Corn Sandwich Filler and Pasta Salad