This Healthy Tuna Pasta Salad is a lighter alternative to the classic tuna pasta salad. It’s packed with flavor, easy to make, and so delicious!
INGREDIENTS
- Pasta –fusilli, macaroni, penne, farfalle, or orzo are all great.
- Canned tuna
- Vegetables –Cherry tomatoes, cucumber, celery, and red onion is what the recipe calls for but you can make it your own. Bell peppers would also be great or maybe even roasted sweet potato or zucchini!
- Fresh herbs –I like a combination of dill, chives, and parsley but you can use any one of them. Oregano would also be great and dried herbs can be used in a pinch.
- Olives –Pitted kalamata olives are perfect for this salad but you can use any olives you have.
- Feta cheese –A block of feta is better than crumbled feta even though you’re crumbling it anyway. It has fewer additives and better flavor.
- Sundried tomatoes –I recommend sun-dried tomatoes in oil, they’re much softer and much more flavorful than the dry variety. If you use the dry version, you have to soak them in hot water first to soften them.
HOW TO MAKE
Start by cooking the pasta. While the pasta is cooking, you can chop all your veggies. I usually just chop everything into bite-sized pieces and try to slice the celery quite thin so it’s easier to eat but it still has some crunch. I recommend either chopping the onion finely or into half moons. Always slice from the top to the stem not horizontally. This way you’ll get the best half-moons.
Chop the sun-dried tomatoes, slice the olives in half, and crumble the feta. Toss all the ingredients into a large mixing along with the cooked pasta.
To make the dressing, whisk together extra virgin olive oil, freshly squeezed lemon juice, dijon mustard, hot sauce, sea salt, and pepper in a small bowl.
Drizzle the dressing over the salad and toss everything together gently to coat. Season with more salt and pepper or hot sauce if desired and enjoy!
SPICY TUNA STUFFED AVOCADO
This recipe is a quick and easy low-carb snack or light meal. You can have it ready in about 10 minutes!
Ingredients
- 1avocado pitted
- 1small can tuna,drained
- 1teaspoon mayo or more, to taste
- 1teaspoon grainy mustard
- Small squeeze of lime juice
- Chiveschopped, to taste
- Salt & pepperto taste
- Srirachadrizzled, to taste
HOW TO MAKE
Cut the avocado in half and remove the pit.
Add the tuna and other ingredients to a bowl and gently mix until combined. I leave the sriracha out of the mix because I like to drizzle it on after, but feel free to mix it in if you wish. Spoon the tuna salad into the avocado halves. Drizzle sriracha over top and then eat ’em with a small spoon. That’s it!
If you don’t want to eat these by themselves, I suggest serving them with some nice fresh bread (sourdough yum) or a small salad. Or soup on chillier days. If you do that, these can easily feed two people.