Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 105      gram          canned red Alaska salmon
  50      grams         courgette -- chopped
     1/2  teaspoon      salt
  75      grams         puntalette*
   4      large         beefsteak tomatoes -- or...
   6      small         -beefsteak tomatoes
  25      grams         sweet corn kernels
   2                    spring onions -- chopped
   2      tablespoons   olive oil
   1      tablespoon    white wine vinegar
     1/2  teaspoon      dry mustard
     1/4  teaspoon      caster sugar
   1                    garlic clove
   1      tablespoon    freshly chopped basil

Preparation:

*Puntalette is rice-shaped pasta. Other small pasta may be used. Drain can of salmon, reserving the juice. Flake the fish. Put the courgette in a bowl, sprinkle with salt. Leave for 30 minutes then rinse thoroughly. Cook puntalette in water in a covered microwave proof bowl for 10 minutes on HIGH POWER. Rinse and drain. Cut tomatoes into flower shapes. Discard pips and tough core. Allow to stand for a further 10 minutes, then add courgette, sweet corn, spring onion and salmon. Whisk salmon juice with remaining ingredients then pour into puntalette mixture. Mix well. Pile into tomato shells and serve.