Cook pasta according to packet instructions. Drain and set aside.
Meanwhile, combine the tuna, onion, parsley, corn, tomatoes, coleslaw, baby capers and feta in a large bowl and toss.
To make the dressing: combine the lemon juice, lemon rind, mustard, olive oil in a glass jar and stir until combined. Pour dressing over the tuna and veggies and mix until it is well coated. Season well with salt and pepper.
Once the pasta has cooled slightly, add this to the salad and thoroughly combine.
Divide into bowls, and sprinkle with additional parsley.
Notes
We used the Sirena chilli tuna in this recipe however it would work well with any of the varieties from their range. You can check them out here.
