I may or may not have eaten one too many brownies and had one too many glasses of wine yesterday while celebrating America’s birthday. That’s what happens when you’re surrounded by good friends and good food.
Today, I was looking for a light meal with minimal cooking and prep. I came across this recipe and happened to have the ingredients (I’m not a big tomato fan and left them out).
High-protein and lower-carb, this salaf is great for getting back on track after over-indulging. The lemon dressing adds a light, refreshing kick. If you have it, throw in some fresh dill.
Tuna Pasta Salad with Lemon Dressing
Adapted from Koko Likes
Serves 4 as a main course
4 oz. uncooked pasta
6 3/4 oz. package solid white albacore tuna in water (or a large can, drained)
3 tablespoons extra-virgin olive oil, divided
Zest and juice from 1 lemon
1 clove minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 can cannellini beans, rinsed and drained
1 cup grape tomatoes, cut in half, if desired
2 cups (or more) tightly packed baby spinach
4 teaspoons grated Parmesan
Cook pasta according to package directions. Rinse and drain under cold water. In a small bowl, break tuna into rough chunks, drizzle with 1 tablespoon oil and toss gently.
In a large bowl, whisk together lemon zest and juice, remaining oil, garlic, mustard, sugar, salt and pepper.Add pasta, beans, tomatoes and spinach to bowl; toss well to combine. Add tuna and toss gently. Taste; season as desired. Divide among 4 shallow bowls and top each serving with 1 teaspoon Parmesan. (RHRW Note: if not serving immediately, reserve spinach until ready to serve)