High Protein Tuna Pasta Salad

8 standard portions

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Ingredients

• 200 g Pasta
• 4 Eggs
• 235 g Cannellini beans (canned; drained weight)
• 200 g Fat free cottage cheese
• 115 g Greek yogurt
• 1 tsp Dijon mustard
• 200 g Tuna (canned; drained weight)
• 180 g Sweetcorn (canned; drained weight)
• 4 Gherkins (diced)
• 3 Spring onions (Scallions) (chopped)
• 100 g Celery (diced)
• 8 Cherry tomatoes (diced)
• 0.25 Cucumber (diced)
• 3 tablespoons Apple cider vinegar
• 2 tablespoons Fresh dill
• 2 pinch Fine sea salt
• 2 pinch Ground black pepper
• 2 Garlic cloves (crushed)
• 0.25 Red onion (diced)

Method

1. Cook 200 g Pasta according to the packet instructions, around 10 minutes. Drain and rinse under cold water.
2. At the same time, boil 4 Eggs until hard-boiled, around 10 minutes.
3. Put 235 g Cannellini beans, 115 g Greek yogurt, 200 g Cottage cheese, 2 Garlic cloves and 1 tsp Dijon mustard into a food processor. Blend until smooth.
4. When the eggs have boiled, peel and chop them finely.
5. Put the bean mixture and chopped eggs into a large mixing bowl.
6. Add 200 g Tuna, 180 g Sweetcorn, 4 Gherkins, 3 Spring onions (Scallions), 100 g Celery, 8 Cherry tomatoes, 0.25 Cucumber, 3 tbsp Apple cider vinegar, 2 tbsp Fresh dill, 2 pinch Sea salt, 2 pinch Ground black pepper and 0.25 Red onion.
7. Give everything a really good mix.