Neopolitan Salad

100 g/4 oz shell pasta
1 x 200 g/7 oz can tuna fish in oil
4 tomatoes, skinned
1 medium onion, peeled and chopped
I teaspoon chopped oregano, to garnish
150 ml/1/4 pint lemon yogurt dressing

Simmer the pasta in boiling salted water for about 10 minutes until just cooked but still firm. Drain and cool.

Drain the oil from the tuna and separate the fish into bite-sized pieces. Cut the tomatoes into quarters.

Mix the cold pasta shells, tuna, tomatoes and onion together in a salad bowl and sprinkle with the oregano. Pour over the lemon yogurt dressing and serve.

SERVES 4