Thursday, 18 August 2011

Storecupboard Pasta Salad...

2 tsp finely chopped red onion
1 tsp capers
1 tbsp pesto
2 tsp olive oil
185g can of tuna in spring water, drained
100g leftover pasta shapes
3 sundried tomatoes , chopped

Mix the onion, capers, pesto and oil. Flake the tuna into a bowl with the pasta and tomatoes, then stir in the pesto mix.
Make it for kids Mix together 1 tbsp pesto with 2 tbsp mayo. Stir through 100g cooked pasta along with 100g sweetcorn, 185g can drained, flaked tuna and 1 chopped tomato. 
Dress it up: 
Griddled tuna salad Mix 200g leftover pasta with juice ½ lemon, bunch chopped parsley, 3 tbsp extra virgin olive oil, 2 chopped spring onions, 1 tbsp drained capers and a handful toasted pine nuts. Brush 2 tuna steaks with olive oil, griddle for 2 mins each side, then cut into slices. Toss through the pasta to serve.

Nutrition per Serving:
189 kcalories, protein- 19g, carbohydrate- 12g, fat- 7 g, saturated fat- 2g, fibre- 2g, sugar- 2g, salt- 0.91 g

bbc goodfood

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