Add Water (4.5 liter) to your large pot and put it on the stove on high heat to boil.
Once it begins to boil, add Rock Salt (2 pinch) and stir through. Then add the Fusilli Pasta (500 gram) to the pot. Follow the cooking instructions on the packet of pasta for the cooking time.
Cut the Carrot (1) into small cubes and slice each of the Black Olives (2 handful) in half.
Make sure the Baby Spinach and Arugula Mix (100 gram) 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. 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.
Once the pasta is cooled down, pour it into a large salad bowl. Add Canned Corn (1 can) and salad and stir these through the pasta.
Add CChunky Tuna in Olive Oil (2 can), olives, carrots, and Dried Mixed Herbs (2 pinch). Add a generous amount of Extra-Virgin Olive Oil (to taste) and Mayonnaise (to taste). Stir the ingredients through really well, making sure you break down all the chunky pieces of tuna.
Add another generous amount of Mayonnaise (to taste) and ensure there is enough extra virgin olive oil to keep the dish moist. Cover the bowl with cling wrap and place it in the fridge so it keeps cold and fresh. Take out at your convenience, serve, and enjoy!
Take out at your convenience, serve, and enjoy!