PREP TIME: 5 MINUTES TOTAL TIME: 15 MINUTES MAKES 4 SERVINGS MUFA: CANOLA OIL MAYONNAISE PREP TIME: 5 MINUTES TOTAL TIME: 15 MINUTES MAKES 4 SERVINGS MUFA: CANOLA OIL MAYONNAISE
White tuna is loaded with valuable omega-3s, a type of fat that helps reduce inflammation. But if you’re concerned about mercury levels found in seafood, opt for canned salmon or light tuna (versus white tuna) in this recipe.
6 ounces gluten-free brown rice elbow or other small shell pasta
2 cans (5 ounces each) no-salt-added water-packed solid white tuna, drained
1 red bell pepper, cut into thin strips
2 carrots, thinly sliced
2 ribs celery, thinly sliced
½ red onion, finely chopped
¼ cup canola oil mayonnaise
¼ cup chopped fresh parsley
¼ teaspoon salt
¼ teaspoon ground black pepper
1. Bring a large pot of water to a boil. Add the pasta and cook according to package directions. Drain, rinse under cold water, and drain again. Transfer to a large bowl.
2. Add the tuna, bell pepper, carrots, celery, onion, mayonnaise, parsley, salt, and black pepper. Toss to mix well.
Nutrition per serving: 308 calories, 18 g protein, 41 g carbohydrates, 8 g total fat, 1 g saturated fat, 4 g fiber, 355 mg sodium
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Serve with 2 slices toasted gluten-free rice bread (100). TOTAL MEAL: 408 calories |