Tuna is high in Omega 3 which is why we think it should be incorporated into our weekly menu.
Ingredients
- 2/3 cup dried risoni pasta
- 150g green beans, trimmed, chopped
- 2 x 185g tuna in olive oil, drained, flaked
- 1/2 cup pitted kalamata olives, chopped
- 3 vine-ripened tomatoes, cut into wedges
- 1 small red onion, thinly sliced
- 8 drained marinated artichoke quarters
- 2 teaspoons finely grated lemon rind
- 2 tablespoons lemon juice
- 1 garlic clove, crushed
Method
- Step 1Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender, adding beans for the last 2 minutes of cooking. Drain.
- Step 2Combine tuna, olive, tomato, onion, artichoke, lemon rind, lemon juice and garlic in a bowl. Stir in pasta and beans. Season with pepper. Serve.
Nutrition
1283 kj
Energy
9.1g
Fat Total
1.5g
Saturated Fat
5g
Fibre
20.5g
Protein
22mg
Cholesterol
535mg
Sodium
32.3g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Steve Brown
- Publication: Super Food Ideas
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