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Dietitian's tip: To make a complete and colorful meal, serve this tuna salad with a blend of cubed cantaloupe, red grapes and strawberry halves. For variety, top the salad with fresh dill or chives.
Serves 4
Ingredients
2 cups uncooked farfalle (bow tie pasta)
2 cans (6 ounces each) unsalted white tuna packed in water, drained
1/4 cup finely chopped onions
2/3 cup frozen peas, thawed
2/3 cup reduced-fat salad dressing
1/8 teaspoon ground black pepper, if desired
4 cups fresh spinach
Directions
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly and rinse under cold water.
In a large bowl, combine the cooked pasta, tuna, onions, peas, salad dressing and pepper. Toss to mix well. Cover and refrigerate until well chilled, at least 2 hours.
To serve, place 1 cup of spinach on individual plates. Top each serving with 1/4 of the tuna salad and serve immediately.
Nutritional Analysis
(per serving)| Calories | 337 | Cholesterol | 44 mg |
| Protein | 22 g | Sodium | 694 mg |
| Carbohydrate | 28 g | Fiber | 5 g |
| Total fat | 15 g | Potassium | 304 mg |
| Saturated fat | 3 g | Calcium | 30 mg |
| Monounsaturated fat | 3 g |
