1 large can (12 ounces) tuna, drained and chunked
4 cups cooked and cooled whole grain penne pasta
1 pound (about 4) plum tomatoes, chopped
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
1 (4-ounce) can chopped ripe olives, drained
1-2 cloves garlic, minced
½ cup grated Parmigiano-Reggiano cheese
2 tablespoons capers, minced (optional)
¼ cup lemon juice
2 tablespoons red wine vinegar
⅓ cup extra virgin olive oil
1 teaspoon oregano or Italian seasoning
Salt and black pepper to taste
- In a large bowl, combine penne, tomatoes, tuna, artichoke hearts, olives, cheese, capers and garlic; toss gently.
- In a small bowl, combine lemon juice, vinegar, oil, oregano, salt and pepper; whisk to blend well.
- Add dressing to large bowl and toss with tuna mixture.
Recipe and photo courtesy of the National Fisheries Institute.
Fat: 14 grams
Saturated Fat: 2.5 grams
Sodium: 608 mg
Carbohydrates: 27 grams
Protein: 16 grams.