Farfalle and Cherry Tomato Salad
Cook the pasta in plenty of salted water according to the package instructions. At the same time cook the sweetcorn in another pan in plenty of salted water for about 30-40 minutes. Wash and halve the chilli, remove the seeds and inner membranes and finely chop the flesh. Peel and finely chop the onion and sweat both in butter. Peel the carrots. Grate one and thinly slice the other two (using a mandolin vegetable slicer if available). Add to the pasta pan for the last 2-3 minutes. Drain in a colander and refresh in ice-cold water. Wash the cucumber, halve lengthwise, scrape out and discard the seeds and dice the rest of the cucumber. Wash, halve, core and dice the red pepper. Drain and flake the tuna. Wash and quarter or halve the tomatoes. Take the sweetcorn out of the cooking liquid and cut the kernels away from the cob with a sharp knife. Mix the vinegar smoothly with the mustard and oil. Mix all the salad ingredients and add the dressing. Season to taste with salt and pepper and add a little more vinegar if necessary.
Put into a sealable box to use as a packed lunch.