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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

Tuna and Olive Pasta Salad recipe from Dr. Gourmet

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

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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