1 x 170 g can shredded tuna, drained 250 ml (1 C) cherry tomatoes, halved ½ red onion, finely chopped 1 x 410 g can Rhodes Whole Kernel Corn, drained 1 avocado, peeled, seeded and chopped 500 ml (2 C) cooked penne pasta salt and freshly cracked black pepper 30 ml (2 T) chopped coriander leaves
60 ml (4 T) olive oil juice and grated rind of 1 lemon 1 ml (¼ t) ground cumin to serve: butter lettuce leaves, washed
Mix together the tuna, tomatoes and red onion in a large bowl and toss to mix. Add the Rhodes Whole Kernel Corn. Add the avocado and the cooked pasta and mix. Mix together the dressing ingredients and pour over the salad. Season to taste and stir in the chopped coriander. To serve, spoon the salad into the lettuce leaves.