|
Colour-licious Tuna Pasta Salad
Recipe is contributed by Ms Toh Yun Xuan, former Nutritionist at the Singapore Heart Foundation
Serves: 6
Ingredients
- Dried wholemeal fusilli, 170g
- Grape tomatoes, 170g
- Small cucumber, ½
- Yellow capsicum, ½
- Sweet onion, 57g
- Fresh cilantro, 2 tbsp
- Tuna flakes, drained, 340g
- Freshly squeezed lemon juice of ½ a lemon
- Low fat sour cream, ¼ cup
Method
- Cook the pasta according to the package directions, omitting the salt and oil.
- While waiting for the pasta to be cooked, chop the tomatoes, capsicum, onion and cilantro.
- Once cooked, drain the pasta and cool it by rinsing with cold water. Drain well and transfer the cooled pasta into a large bowl.
- Mix in and combine the chopped and remaining ingredients into the bowl of cooked pasta.
- Stir well and serve immediately. Alternatively, keep it refrigerated for a few hours before serving it chilled.
Note: You may replace the low-fat sour cream for greek yogurt, low fat cottage cheese or avocado too!
Nutrients per serving
Energy: 155.9 kcal
Protein: 17.5g
Total Fat (Saturated Fat): 8.2g (2.6g)
Cholesterol: 15.2mg
Carbohydrates: 22.3g
Sodium: 187.1mg
Dietary Fibre: 4.8g
