Want to celebrate a special day with family and friends? Try the Tuna Pasta Salad Recipes that is a quick-to-make and an appetizing salad for everyone.
Prep Time: 10 mins
Cook Time: 10 mins
- 1/2 pound dry penne
- 1/2 lemon zested and juiced
- 1/2 cup mayonnaise
- 2 teaspoons Italian Dressing Mix
- 1 (5 ounce) can tuna in water drained
- 10 Spanish olives sliced
- 1 cup diced cucumber
- Prepare pasta as per the instructions on its package. Drain excess liquid and set aside.
- Whisk together the lemon zest, lemon juice, mayonnaise, Italian Dressing Mix, and tuna in a mixing bowl.
- Add the cooked pasta, olives cucumber, and Italian Dressing. Combine to coat in dressing.
- Refrigerate until serving.
- 320 Calories (kcal)
- 17 Fat (g)
- 2.5 Saturated Fat (g)
- 30 Carbohydrates (g)
- 1 Fiber (g)
- 2 Sugar (g)
- 11 Protein (g)
- 30 Cholesterol (mg)
- 390 Sodium (mg)
Tuna Pasta Salad is a very good salad recipe idea. It I a good source of proteins to Pescatarians. Tuna provides you with some useful taste while balancing your calories intake since its low in fat content and rich in proteins. It's a tasty meal and will also help you maintain a slim figure.
Tuna contains Vitamin B which is a significant component in strengthening bones. The Vitamin B complex in the fish helps you maintain healthy skin. Regular consumption of tuna helps in eliminating the risk of breast and kidney cancer as it has antioxidants for fighting cancer.
When you are buying tuna steaks, look for those that are neatly trimmed, with firm, dense red flesh and a meaty aroma. Avoid those with discoloration around the bone, or those having a dull, brownish cast. Thicker-cut steaks will stay juicier during the cooking process.
Don’t wash Tuna steaks before cooking; instead, pat they dry with some kitchen paper. Tuna is an excellent choice for grilling as steaks and tastes even better when sautéed or roasted. The tough tuna skin is inedible.
Whatever meal you serve, ensure that a plate of healthy salad is part of it.
Though some salad recipes require one to use additives, they are not always the best. If possible, avoid using some of the commercially made additives to your salad. The additives may prevent you from getting all the health benefits of salad as they counteract all the goodness. The main culprits here are the salad dressings. Apart from being full of processed fats, they are also full of high fructose corn syrup. Excess fructose contributes to diabetes and most of the chronic diseases. You can instead make your dressing using healthy oil, herbs or lemon.
You will easily notice an off-fermentation, and any off-odor is unacceptable in quality table olives. Buy olives that still have pits. Removing the pit during processing bruises the olive and makes it easier for molds to take over. An olive should have firm flesh, and the skin should not be too tough. The flesh should easily detach from the pit. Olives should never be mushy or visibly bruised.