Half a package of Gallo Tomato and Spinach Wholemeal Hélices for salads
150 g of tuna in olive oil
12 olives filled with anchovies
1 spring onion
1 red tomato
1 avocado, chopped into cubes
A handful of baby spinach
½ tsp of ground black pepper
½ tsp of salt
3 Tbsp of mayonnaise
Boil the pasta in plenty of boiling water following the package instructions. Strain and dress with oil.
Dice the spring onion and tomato. Chop the olives. Dice the avocado and sprinkle lemon juice over it. Clean the spinach thoroughly.
Prepare a lemon mayonnaise sauce by mixing 3 tablespoons of mayonnaise with the lemon juice and a dash of ground black pepper.
Serve the pasta in bowls and decorate with the other ingredients on top, without mixing them. Finish with a little mayonnaise and it's ready!