Pasta Tuna Salad

By Tonya_Speed

Nutrition per serving: 701 Calories; 34g Fat; 46g Protein; 52g Carbohydrate; 5g Dietary Fiber; 48mg Cholesterol; 573mg Sodium. Exchanges: 3 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat. Points: 16

Ingredients

• 2 (7-oz.) cans tuna in oil
• 1/4 cup olive oil
• 1 clove garlic, pressed
• 4 ounces fresh mushrooms, chopped
• 1 cup small broccoli florets
• 1 small zucchini, diced
• 1 small red bell pepper, seeded, deribbed and sliced
• 2 tablespoons minced fresh basil
• 8 ounces fettuccini OR gluten free pasta
• 1/4 teaspoon black pepper
• 1 teaspoon lemon juice
• 2 cups Romaine lettuce
• 4 ounces shredded mild Cheddar cheese
• Cherry tomatoes for garnish
• Italian salad dressing

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Drain oil from tuna into large skillet. Place tuna in large bowl and separate into chunks; set aside. Add olive oil to the skillet and heat. Add garlic, mushrooms, broccoli, zucchini and red bell pepper. Cook over medium-low heat, stirring occasionally until vegetables are tender, about 5 minutes. Add basil; stir a few times and remove from heat. Let vegetables cool while noodles are cooking. Cook fettuccini according to package directions; drain well. Add noodles and cooled vegetables to the tuna along with pepper and lemon juice. Toss gently to blend ingredients. Cover and refrigerate for at least 30 minutes to chill thoroughly. Before serving, taste and adjust seasonings. Arrange on a platter lined with lettuce leaves, sprinkle with the cheese and garnish with cherry tomatoes. Serve with Italian dressing.