Whip up a quick bowl of tuna pasta salad for a healthy lunch or dinner.
Ingredients
- 250g linguine
- 2 x 185g cans tuna in chilli and oil
- 400g can artichoke hearts in brine, drained, quartered
- 50g baby rocket
- 1 avocado, chopped
- 2 tablespoons lemon juice
Method
- Step 1Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain. Rinse under cold water. Drain well.
- Step 2Place pasta in a large bowl. Drain tuna, reserving oil. Remove and discard chilli. Flake tuna into large chunks. Add tuna, reserved oil, artichokes, rocket and avocado. Drizzle with lemon juice. Season well with salt and pepper. Gently toss to combine. Serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
2668 kj
Energy
36g
Fat Total
6g
Saturated Fat
7g
Fibre
29g
Protein
31mg
Cholesterol
569.68mg
Sodium
2g
Carbs (sugar)
48g
Carbs (total)
All nutrition values are per serve
Notes
If you don’t like chilli, try using tuna in plain olive oil and add 1 teaspoon of finely grated lemon rind for added zing just before serving.
Variations:
- Capers or green olives will complement the flavours of this salad.
- Up the vegie count by adding frozen peas to the pasta 2 minutes before the end of cooking.
- Process the rocket, 1/2 the avocado and lemon juice with 1/4 cup pine nuts to create a pesto style sauce.
- Author: Lucy Nunes
- Image credit: Andrew Young
- Publication: Super Food Ideas
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