Special Diet Information
Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.
Lactose
This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.
Sodium
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"A woman who can eat a real bruschetta is a woman you can love and who can love you. Someone who pushes the thing away because it's messy is never going to cackle at you toothlessly across the living room of your retirement cottage or drag you back from your sixth heart attack by sheer furious affection. Never happen. You need a woman who isn't afraid of a faceful of olive oil for that." -Nick Harkaway, The Gone-Away World
The refrigerator light goes on...
Pasta salads made with ingredients that bring texture and flavor without a lot of creamy fats like mayonnaise are perfect for your summer picnic. First off, this pasta with olive oil, tuna and olives makes it healthy but also brings a good mouthfeel from the monounsaturated fats these ingredients have. The olives and parmesan offer great saltiness and umami taste along with the tuna while the vinegar brings the brightness that complements the other flavors - especially the saltiness.
Tuna and Olive Pasta Salad
Servings: 4 | Serving size: about 2 1/2 cups
Cooking Time: 45 minutes (does not include chilling time)
This recipe can easily be multiplied and makes great leftovers - it's best served the day after preparation so that the flavors can meld.
| 4 quarts | water |
| 12 ounces | fresh tuna filet |
| 8 ounces | whole wheat or gluten-free elbow pasta |
| 4 Tbsp | extra virgin olive oil |
| 20 | green olives (slivered) |
| 8 ounces | grape tomatoes (sliced lengthwise if large) |
| 3 large | green onions (slice the white part lengthwise and then slice crosswise; slice the green part crosswise) |
| 2 ounces | Parmigiano-Reggiano (grated) |
| 8 large | leaves basil (chiffonade) |
| 3 Tbsp | white wine vinegar |
Place the water in a large saucepan and bring to a shiver.
Add the tuna and poach for 13-15 minutes or until the tuna is cooked through.
Remove the tuna from the water and place on a plate to rest for about 5 minutes, then place the tuna in the refrigerator to chill.
Bring the poaching water to a boil and add the pasta.
Cook until just al dente: about 9-10 minutes. Do not overcook the pasta.
Using a colander, drain the pasta thoroughly to remove excess water, then place the pasta in a large bowl.
Add the olive oil and toss, then place the pasta in the refrigerator to chill.
When the pasta and the tuna are chilled, flake the tuna and add it to the pasta.
Add the slivered olives, tomatoes, green onions, Parmigiano, basil, and vinegar, and fold together gently.
Chill thoroughly before serving.
Nutrition Facts
Serving size: about 2 1/2 cups
Servings: 4
Amount Per Serving
| Calories 508 | Calories from Fat 308 |
| % Daily Value |
| Total Fat 22g | |
| Saturated Fat 5g | 22% |
| Monounsaturated Fat 13g | |
| Trans Fat 0g | |
| Cholesterol 43mg | 14% |
| Sodium 548mg | 24% |
| Total Carbohydrates 46g | 36% |
| Dietary Fiber 6g | 25% |
| Sugars 3g | |
| Protein 35g |
| Vitamin A 12% | Vitamin C 15% |
| Calcium 23% | Iron 17% |
| Vitamin K 57mcg | Potassium 653mg |
| Magnesium 96mg | |