I don't weigh or measure anything for this I just throw it in and mix.
- Carbohydrate 104.921302631579 g
- Cholesterol 28.572 mg
- Fat 8.3230098245614 g
- Fiber 5.47065961124897 g
- Protein 37.0598287719298 g
- Saturated Fat 1.028398 g
- Serving Size 1 1 Serving (302g)
- Sodium 774.941 mg
- Sugar 99.4506430203299 g
- Trans Fat 2.34659082456141 g
- Calories 646 calories
Step-by-step
- Cook the pasta according to the pack instructions. Drain it and then put it into a pan of cold water to cool it back down, drain and repeat if needed.
- Take tuna from the cans and break it up using a fork, add mayo (I use 4-6 big tablespoons) and mix it up until smooth, add as much sweet chilli, and Tabasco sauce as you like, mix it in well.
- Add the sweetcorn to the tuna mixture and mix well.
- Put pasta into serving bowls and top with big dollop of tuna mixture and sprinkle on some Cajun seasoning.
Swapping mayonnaise for Greek yogurt creates a tangier dressing, though it reduces richness due to lower fat content. Mastering this dish relies on precise temperature control and proper equipment selection.
- Plunge cooked pasta into an ice water bath immediately to stop starch gelatinization and prevent mushy noodles.
- Flake the canned tuna with a wide tines fork inside a stainless steel mixing bowl before adding other components to ensure even distribution.
- Chill the assembled salad in the refrigerator for at least 45 minutes before serving to let the pasta absorb the spicy dressing flavors.
- Scale quantities proportionally using a digital kitchen scale rather than volume measures to maintain the correct ratio of tuna to pasta when feeding larger groups.
- Store leftovers in an airtight glass container for up to 48 hours to maintain food safety standards with the canned fish and mayonnaise base.
Proper chilling secures the structural integrity of the noodles against heavy sauces. Standard kitchen tools accomplish this efficiently without specialized gadgets.
