Tuna and sweetcorn pasta, red pepper, celery, malt loaf and melon

• 3-4 tablespoons tuna and sweetcorn pasta (165g) (See recipe below.)
• 4 strips red pepper (30g)
• 3 sticks celery (30g)
• 1 slice fruited malt bread (35g)
• 1/8 melon, cubed (50g)

Recipe

Tuna and sweetcorn pasta

This recipe makes 4 portions of about 165g.

• 120g dried pasta, boiled until tender
• 4 tablespoons sweetcorn canned in water (120g)
• 1 can (160g) tuna in brine, drained (drained weight 120g)
• 2 tablespoons medium fat soft cheese (80g)

1. Boil the pasta, following the instructions on the packet.
2. When cooked, drain the pasta and immediately toss it with all the other ingredients until well mixed.