Using tuna packed in both oil and broth means you'll need less oil in the dressing.
- Portion size 8 servings
- Credits : Canadian Living Magazine: September 2008
- 1 carrots
- 2 ribs celery
- 3 cups medium shell pasta
- 2 tuna packed in vegetable broth and oil, drained
- 1/2 cup frozen peas thawedÂ Â Â
- 1/2 cup chopped dill pickle
- red onion
- 3 tablespoons lemon juice
- 3 tablespoons white wine vinegar
- 1 garlic mincedÂ Â Â
- 1 teaspoon Dijon mustard
- 1 pinch salt
- 1 pinch pepper
- 1/4 cup extra-virgin olive oil
MethodCut carrot in half lengthwise; cut carrot and celery into 4-inch (10 cm) lengths.
In large pot of boiling salted water, cook carrot until tender-crisp, about 4 minutes. Remove from water with tongs and let cool. Cook celery for 30 seconds; remove from water with slotted spoon and let cool. Thinly slice carrot and celery; set aside.
In same pot of boiling water, cook pasta until tender but firm, about 8 minutes. Drain and rinse under cold water; drain again. Set aside.
In large bowl, break tuna into chunks; add pasta, carrot, celery, peas, pickles and onion.
Lemon Dressing: In small bowl, whisk together lemon juice, vinegar, garlic, mustard, salt and pepper; slowly whisk in oil. Add to pasta mixture; toss to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 2 days.)
Nutritional facts Per each of 8 servings: about
- Sodium 358 mg
- Protein 13 g
- Calories 234.0
- Total fat 8 g
- Cholesterol 15 mg
- Saturated fat 1 g
- Total carbohydrate 27 g
- Iron 12.0
- Folate 33.0
- Calcium 2.0
- Vitamin A 21.0
- Vitamin C 8.0