establishment’s validated cooling process. Do not dress warm pasta.
2. Drain the tuna very thoroughly and prepare the vegetables consistently. Excess water from tuna or vegetables will loosen the finished dressing, so allow them to drain before assembly.
3. Make the KWERKY concentrate: whisk 70g KWERKY with 105g cold water until smooth, leave for 5 minutes to hydrate, then whisk again. Blend with 180g reduced-fat mayonnaise, 50g lemon juice, 17g dried parsley and 3g ground black pepper.
4. Assess the dressing before adding further water. It should be thick, spoonable and coat the back of a spoon. Add the remaining water gradually only if required; do not automatically use the full 120g.
5. Combine the fully cooled pasta, tuna, sweetcorn, peas and pepper. Fold through the dressing gently until evenly coated. There should be no visible watery liquid at the bottom of the bowl.
6. Divide equally into 10 service portions. Serve immediately or transfer promptly to covered chilled storage in accordance with the establishment's validated food-safety procedure. Validated production records include cooked pasta yield, cooling time, dressing absorption, final portion weight and any liquid release after chilled holding.
