Tuna and Red Bean Salad 1986

3 oz (75g) pasta shells


  • 5 oz (125ml) carton natural yoghurt
  • 3 tbspns milk
  • 1 destspn lemon juice
  • 1 tbspns tomato ketchup
  • Seasoning


  • ΒΌ  cucumber
  • 7 oz (175g) tuna chunks
  • 7 oz (175g) kidney beans, drained
  • 1 lettuce

Cook the pasta shells in boiling salted water until just tender. Drain and leave to cool.

Mix together the dressing ingredients. Slice cucumber thinly, then cut the slices into strips. To the dressing add the pasta shells, cucumber, flaked tuna and kidney beans and serve on a bed of lettuce.