25g can tuna in chilli oil
300g kumara, cut into 1cm cubes
350g packet Berconia Rice Macaroni
1⁄2 cup sour cream
2 teaspoons fi nely grated lemon zest
1⁄4 cup lemon juicE
2 cloves garlic, crushed
420g can corn kernels, drained
1 small red capsicum, fi nely chopped
2 green onions, thinly sliced diagonally
1⁄3 cup coarsely chopped fl at-leaf parsley
1 Drain tuna, reserving 1 tablespoon oil; fl ake tuna. Heat reserved oil in a large frying pan over moderate heat.
Cook and stir kumara for 8-10 minutes or until golden and cooked. Remove from heat. Drain on paper towels.
2 Meanwhile, cook macaroni in a large saucepan of boiling salted water for 7-8 minutes or until just tender. Drain; refresh under cold water. Place in a large serving bowl.
3 Whisk cream, half the zest, juice and garlic in a jug. Stir in 1 tablespoon warm water.
4 Add kumara, tuna, corn, capsicum, onion and 1⁄4 cup of the parsley to macaroni; toss to combine. Drizzle with cream mixture; toss to combine. Sprinkle with remaining zest and parsley to serve.