Ingredients

227 g	Pasta shapes, cooked and drained and rinsed in cold water
1 can	Canned tuna, drained and flaked
2	Red peppers, finely chopped
2	Yellow peppers, finely chopped
4	Shallots, chopped
2 tsp	Maille Dijon Mustard (Main)
5 tsp	Creme fraiche, or sour cream
2 Tbsp	Lemon juice
1 dash	Salt and freshly ground black pepper

Directions

1.Combine cooked and cooled pasta, tuna, peppers, green onions and fennel in large serving bowl.

2.Combine Maille Dijon Mustard, crème fraîche, lemon juice, salt and freshly ground pepper in small bowl with wire whisk. Pour over pasta and toss to coat.

To serve

Garnish with reserved fennel leaves.

Chef’s tip

We suggest shell-shaped pasta as the vegetables and tuna can nestle together inside.

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