Ingredients
1 (12 oz) can tuna in olive oil, drained
8 oz whole wheat or eggless pasta (like penne or fusilli)
1 cup cherry tomatoes, halved
1/2 English cucumber, diced
1/4 cup pitted green olives
1/4 cup red onion, finely chopped
2 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
1 Tablespoon fresh parsley, chopped
1 teaspoon fresh dill, chopped
Salt and pepper to taste
2 tablespoons lemon zest
Instructions
Cook pasta according to package instructions until al dente
Drain and mix with 1 tablespoon olive oil to prevent sticking
In a large bowl, combine hot pasta with tuna, cherry tomatoes, cucumber, olives, and onion
Whisk together lemon juice, remaining olive oil, garlic, parsley, dill, salt, pepper, and lemon zest
Pour dressing over pasta and tuna mixture
Toss gently to coat and chill at least 30 minutes before serving
Notes
Use olive oil-packed tuna for richer flavor
Substitute basil or mint for dill if unavailable
Can omit onion or reduce if sensitive
Chill for 1 hour for best flavor meld
Add avocado or feta cheese for extra creaminess (optional)
Store in airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 12
- Category: Mediterranean Table
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Low Fat, Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 890mg
- Fat: 23g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 28g