Tuna Fusilli Salad

Author: Canadian Living

For zip, zest and energy right up to dinner, try this or one of our other "Hearty At-Home Lunches" from the May 2006 issue of Canadian Living magazine.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2006

Ingredients

  • 2 cups fusilli pasta
  • 1 cup chopped green bean
  • 1 cup chopped peas
  • 1/2 cup sliced oil packed sun dried tomatoes
  • 1/4 cup slivered black olive
  • 1 can water-packed tuna
Dressing:
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic minced
  • 1/2 teaspoon dried herbes de Provence (or 1/4 tsp/1 mL each dried basil and thyme)
  • 1/4 teaspoon each salt and pepper

Method

In large pot of boiling salted water, cook fusilli for 5 minutes. Add green beans; cook until pasta is tender but firm, about 3 minutes. Drain well.

Dressing: Meanwhile, in large bowl, whisk together oil, vinegar, garlic, herbes de Provence, salt and pepper. Add pasta, tomatoes and olives.

Drain tuna and break into chunks; add to bowl and toss lightly.

Nutritional facts <b>Per serving:</b> about

  • Sodium 468 mg
  • Protein 15 g
  • Calories 361.0
  • Total fat 17 g
  • Cholesterol 10 mg
  • Saturated fat 2 g
  • Total carbohydrate 38 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 32.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 28.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tuna Fusilli Salad

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