Add 4.5L to your large pot on put it on the stove on high heat to boil.

Once it begins to boil, add 2 pinches of rock salt and stir through. Then, add the fusilli pasta to the pot.

Follow the cooking instructions on the packet of pasta for the cooking time.

Cut the carrot into small cubes and slice each of the pitted olives in half.

Make sure the baby spinach and rocket leaves are washed and left to the side to dry.

Once the pasta is cooked, put the colander inside the sink and turn the cold water on (keep the tap to the side of the colander, not on top of it). This will help when you strain the pasta in the colander.

After you have emptied the pot, rinse the pasta with the cold water to stop the cooking process and also to cool down the pasta. If you have time to wait, put this to the side and add extra virgin olive oil while it cools down so it doesn't go dry and stick together.

Once the pasta is cooled down, pour it into a large salad bowl.

Add corn and salad and stir these through the pasta.

Add tuna, olives, carrots and dried mixed herbs.

Add a generous amount of extra virgin olive oil and 2 x tablespoons of mayonnaise.

Stir the ingredients through really well, making sure you break down all the chunky pieces of tuna.

Add another generous amount of mayonnaise (to your liking) and ensure there is enough extra virgin olive oil to keep the dish moist.

Cover the bowl with cling wrap (Glad wrap) and place it in the fridge so it keeps cold and fresh.

E ora si mangia, Vincenzo’s Plate….Enjoy!