¾ lb (375 g) fusilli (or other short pasta)

4 cups (220 g) coarsely chopped leafy lettuce

1 can (14 oz /398 ml) artichoke hearts, drained and coarsely chopped

1/3 cup (60 g) chopped toasted almonds

1 green apple, cored and diced

2 tsp chopped capers

1/4 cup (60 ml) olive oil

3 tbsp (45 ml) lemon juice

1 can (7 oz /198 ml) light tuna, drained and flaked

In a large pot of salted boiling water, cook the pasta al dente. Rinse under cold running water and drain well. Place in a large bowl.

Add the lettuce, artichokes, almonds, half the apple and the capers. Season with salt and pepper.

When ready to serve, add the oil and lemon juice. Toss well. Serve in bowls. Top with tuna pieces and the remaining diced apple.

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