As I've mentioned, I'm pretty 'lax when it comes to preparing pasta. I had a craving for something tuna related for lunch today and automatically thought of tuna melts. After factoring in the calories of the cheese and mayo, and finding only flavoured tuna in my cupboard, I had to get a little more creative. This concoction of mine was easy and so tasty- it came together in under 15 minutes! Using the vegetable rotini added some color into the dish, but use whatever pasta you have handy. You can double the portion if preparing for dinner and I would think if it was chilled, it would even make a great pasta salad! I wouldn't recommend doubling the tuna though- this little can packs a punch!
1 can Cloverleaf Garlic and Hot Pepper Flaked Light Tuna
1 cup Vegetable rotini pasta
2 T light feta cheese, crumbled
2 t lemon juice concentrate
salt & pepper, to taste
sprinkle of parmesan cheese
Boil a pot of water and cook the pasta until it is al dente (approximately 9-11 minutes for vegetable pastas).
Drain the pasta and return to pot. Add can of tuna, feta cheese, and lemon juice. Season with salt and pepper. Sprinkle parmesan cheese over top and serve! Mmm, delicious.
The juices that the tuna is packed in provides enough to coat the pasta without being oily. All of the cloverleaf light tuna tins are a great thing to have handy- simply open & spoon onto pita bread with some hummus for a satisfying snack anytime!
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