Debbie Reid has the perfect recipe to use leftovers and it requires no cooking.
Tuna Pasta Salad
Ingredients
205g pasta cooked and cooled
1 regular tin of whole baby beetroot cut into 4 wedges
2 regular tins of tuna (smoked if possible)
2 tablespoons of whole egg mayonnaise
2 tablespoons of sour cream
4 to 5 boiled eggs cooled, peeled and cut in half
½ cup of walnuts roughly chopped and toasted
1 tablespoon of sesame seeds toasted
1 small bunch of coriander (including stems) chopped
Instructions
In a large salad bowl, add all the ingredients, then gently toss and serve.
This recipe is for about three people so alter ingredients for size needed and taste required. Also use whatever toasted nuts you have or choose.
