Light pasta salad with fresh tuna steak
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Rotini, Twists or Spirals uncooked |
| 12 | ounces | Fresh tuna steak, cooked |
| 3 | tablespoons | Olive or vegetable oil |
| 4 | tablespoons | Dijon-style mustard |
| 6 | tablespoons | Rice wine vinegar |
| Grated rind of 3 limes finely chopped | ||
| 6 | Fresh parsley sprigs chopped | |
| 2 | tablespoons | Low-sodium soy sauce |
| 3 | Garlic cloves; minced | |
| 1 | teaspoon | Dried dill weed |
| 1 | cup | Chopped red bell pepper |
| 1 | cup | Green beans, julienne blanched |
| ⅔ | cup | Red onion pared, thinly sliced |
Directions
Break tuna into small bite-size pieces; reserve. Cook pasta; drain and rinse with cold water. Combine all dressing ingredients; mix well.
Toss together pasta, peppers, beans, onions, tuna and dressing. If possible, refrigerate salad overnight to allow flavors to blend.
Serve cold.
Each serving provides: 685 Calories; 40.9 g Protein; 88⅒ g Carbohydrates; 18.9 g Fat; 41.7 mg Cholesterol; 780 mg Sodium.
Calories from Fat: 25%
Copyright National Pasta Association () (Reprinted with permission)