1 (10-ounce) can of tuna in water or brine, drained
½ red onion, finely chopped
1 (5-ounce) can of corn
Directions
Preheat the oven to 350 F.
Boil a large pan of salted water and then cook the pasta according to the packet's instructions, until pasta is al dente. Drain, then run under cool water to stop the cooking process.
In a small bowl, combine the fresh breadcrumbs with the ground paprika and then spread the mixture onto a medium-sized baking tray.
Bake for 5 minutes until the crumbs are crisp and golden. Transfer to a bowl and set to one side.
In a large bowl, mix together the crème fraiche, mayonnaise, fresh chopped dill, fresh chopped basil, lemon juice, and salt and pepper, to taste.
Add the cooled pasta, the drained tuna, the chopped red onion, and the corn to the bowl.
Mix everything throughly.
Serve the pasta salad topped with the crisp breadcrumbs.