I had half a steak of tuna leftover from a dish earlier in the week so I used it in this pasta salad. However, tinned tuna would be just as good. It's really simple to make but lovely and flavoursome. I added a little yoghurt to the mayonnaise to lighten it a bit.
1/4 red onion, chopped
8 olives, halved
1 tbsp mayonnaise
1/2-1 tsp mustard
½ tsp celery seed
½ tsp dill
1/2 large can tuna, drained
Bring a pan of water to the boil, add the pasta and cook according to packet instructions. Drain, run under the cold tap and drain again well.
Put the egg into another pan and cover with cold water. Bring to the boil and cook for 10 mins. When cooked, run under the cold tap to cool.
Mix together the mayonnaise, mustard, celery seed, dill and paprika. Add the pasta and the tuna and mix well to combine.
Peel and chop the egg and place on top. Serve.