It’s Friday night – what’s for dinner? How about something that is quick to make, is good for you and you can even have during Lent! Starkist Tuna provided me with some great recipes that are Lent friendly, and so easy to make – this one took under 20 minutes and is getting rave reviews. And guess what – you can make it gluten free too. 🙂 This recipe was adapted by Fitness Magazine and is even low calorie – it doesn’t get much better than that!
Ingredients:
- 5 ounces farfalle*
- 3 (2.6 oz) pouch StarKist Flavor Fresh Pouch® Albacore White Tuna*
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon finely grated lemon zest, heaping
- 1/4 cup fresh lemon juice
- 1 teaspoon minced garlic
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 15-ounce can cannellini beans, rinsed and drained*
- 1 cup grape tomatoes, halved
- 2 cups tightly packed baby arugula*
- 1/2 small red onion, thinly sliced*
- 4 teaspoons grated Parmesan
Directions:
- Cook farfalle according to package directions. Drain, rinse under cold water and drain again.
- Drain tuna and transfer to a small bowl. Break into rough chunks, drizzle with 1 tablespoon oil and toss gently.
- In a large bowl, whisk together lemon zest and juice, remaining oil, garlic, mustard, sugar, salt and pepper.
- Add farfalle, beans, tomatoes, arugula and onion to bowl; toss well to combine. Add tuna; toss gently. Divide among 4 plates; top each serving with 1 teaspoon Parmesan.
Now I did make a few changes to the recipe to suit our tastes and what we had in the house. I used the Garlic and Herb Starkist Tuna in the recipe for a bit more of flavor. I also used Organic Brown Rice Fusilli Pasta to make it gluten free! We didn’t have arugula so I did omit that ingredient and used white sweet onions instead of red onions. The results are fantastic! Full of fresh flavors and even better it’s healthy for you!
MAKES 4 SERVINGS Calories: 340, Total Fat: 12g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 585mg, Total Carbohydrates: 45g, Dietary Fiber: 6g, Sugars: 5g, Protein: 16g
Prep Time: 15 minutes
Cook Time: 10 minutes
What’s for Dinner? Lemony Tuna Pasta Salad Recipe – Great for Lent!
Ingredients
- 5 ounces farfalle*
- 3 (2.6 oz) pouch StarKist Flavor Fresh Pouch® Albacore White Tuna*
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon finely grated lemon zest, heaping
- 1/4 cup fresh lemon juice
- 1 teaspoon minced garlic
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 15-ounce can cannellini beans, rinsed and drained*
- 1 cup grape tomatoes, halved
- 2 cups tightly packed baby arugula*
- 1/2 small red onion, thinly sliced*
- 4 teaspoons grated Parmesan
Instructions
- Cook farfalle according to package directions. Drain, rinse under cold water and drain again.
- Drain tuna and transfer to a small bowl. Break into rough chunks, drizzle with 1 tablespoon oil and toss gently.
- In a large bowl, whisk together lemon zest and juice, remaining oil, garlic, mustard, sugar, salt and pepper.
- Add farfalle, beans, tomatoes, arugula and onion to bowl; toss well to combine. Add tuna; toss gently. Divide among 4 plates; top each serving with 1 teaspoon Parmesan.
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