(for 4 servings)

• 300g — fusilli pasta (dry weight)
• 2 cans — tuna in spring water (160 g each), drained
• 150g — full-fat Greek yogurt
• 200g — cherry tomatoes, halved
• 1 can — sweetcorn (198 g), drained
• 3 sticks — celery, finely sliced
• 1/2 — cucumber, diced
• 1/4 — red onion, finely diced
• 1 tbsp — Dijon mustard
• 1 tbsp — lemon juice
• 1 tsp — dried dill
• 2 tbsp — capers (optional)

1. Cook pasta in well-salted boiling water according to packet until al dente. Drain and rinse under cold water to stop cooking.
2. Whisk together Greek yogurt, Dijon mustard, lemon juice, dill, salt, and pepper to make the dressing. Taste and adjust seasoning.
3. Flake the tuna into a large bowl, breaking into chunks rather than mashing.
4. Add the cooled pasta, cherry tomatoes, sweetcorn, celery, cucumber, and red onion to the bowl.
5. Pour the dressing over and toss gently — you want to coat everything without breaking up the tuna completely.
6. Divide between 4 airtight containers. Refrigerate for up to 4 days. Give a stir before serving.