Take a break from your usual mayo-smothered tuna salad sandwich lunch with this light dish made from whole grain pasta shells, cherry tomatoes and tuna tossed in olive oil and lemon juice. It’s a great way to squeeze in a serving of healthy omega-3s, without the excess fat. Be sure to choose low-mercury, wild-caught, natural tuna—available right here at Vitacost!
Tuna & Tomato Pasta
12 oz. pasta shells (whole grain or gluten free)
1/2 cup olive oil
10 cherry tomatoes, halved
1/2 cup finely chopped fresh basil
2 Tbsp. freshly squeezed lemon juice
1/4 tsp. black pepper
Pinch of garlic salt
2 (6 oz. cans) chunk light tuna, drained
1 tsp. garlic sesame seeds
1. Cook pasta according to package directions. Drain and rinse under cool water.
2. In a large bowl, gently toss all ingredients until well combined.
3. Portion into four serving bowls; serve chilled.
Amie Valpone, HHC, AADP is the Editor-in-Chief of TheHealthyApple.com; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free ‘Clean’ recipes using whole foods. Amie recently healed herself from six years of chronic pain, exhausting every doctor in the country and Mayo Clinic; she shares her story of howClean Eating saved her life and inspires you to Clean up your food, too. Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food. Visit Amie on Facebook, Twitter and Pinterest; she’d love to hear from you!