A lunchbox staple, this tuna pasta salad is simple as anything and is even better made the night before and left to marinade.
Cook the pasta in a large pan of boiling salted water until al dente (retains a bit of bite).
Mean time, sear the tuna steak for 2-3 mins each side in a sizzling pan with olive oil, or stick it in the hottest oven drizzled with oil, for 10 mins. Or open and drain your tin or jar of tuna and break into chunks.
When the tuna is cooked break it into bite size rough chunks. Drain the pasta and mix in everything except the tuna and fresh herbs. It needs a good lot of seasoning.
Finally, gently combine the tuna with the pasta. Put it into an airtight container and keep in the fridge til lunchtime next day. To serve, sprinkle with fresh herbs.
My favourite exercise is somewhere between a lunge and a crunch, I call it lunch.