Creamy Tuna & Sweetcorn Pasta Salad

Ingredients

• 0.5 cup Pasta (Fusilli or Penne)
• 50 grams Canned Tuna in Water
• 2 tablespoons Sweetcorn
• 2 tablespoons Greek Yogurt
• 1 teaspoon Extra Virgin Olive Oil
• 0.5 teaspoon Lemon Juice
• 1 teaspoon Fresh Parsley

Instructions

1. Cook the pasta in boiling water according to package instructions until 'al dente' or slightly softer for easier chewing. Drain and rinse under cold water to stop the cooking process.
2. Safety Step: Drain the canned tuna thoroughly and flake it into very small pieces with a fork, ensuring there are no large clumps or stray bones.
3. If using frozen sweetcorn, steam or boil for 3 minutes until tender. If using canned, rinse thoroughly to remove excess salt.
4. In a large bowl, whisk together the Greek yogurt, extra virgin olive oil, and lemon juice until smooth.
5. Add the cooked pasta, flaked tuna, and sweetcorn to the bowl.
6. Finely chop the fresh parsley and add it to the mixture. Stir everything gently until the pasta is well-coated.
7. Add a tiny pinch of black pepper for flavor (optional).
8. Safety Step: For younger toddlers (12-14 months), cut the pasta shapes (like fusilli) in half vertically to ensure they are easy to swallow.
9. Serve chilled or at room temperature. This is a perfect meal for self-feeding with fingers or a toddler fork.

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