The dressing for this simple, colourful salad has a sweet-sour flavour, which perfectly complements the lightly cooked zucchinis, tuna, tomatoes and pasta. Serve the salad cool, but not chilled, or try it while it is still warm.
To increase the fibre content of this dish and make a more substantial meal, you can add 1 can (400 g) borlotti beans, drained, with the pasta. * Omit the tuna for a vegetarian dish. * Canned anchovies can also be used instead of tuna. Drain the oil from 1 small can (45 g) and use it instead of the olive oil for cooking the ingredients in step 2. * You can also use 220 g baby yellow squash instead of zucchinis. Trim their tops and bases, then slice them in half.
Using tuna canned in springwater, rather than in oil or brine, keeps the fat and salt content of the dish low. * Tomatoes and zucchinis together ensure that this simple salad provides an excellent supply of vitamin C.