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Tuna and Fusilli Salad with Sun-Dried Tomatoes
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine Type: North American
Ingredients:
  • 8 oz pasta, fusilli, whole wheat (~3 1/4 cups)
  • 2 tbsp olive oil
  • 1 onion, red, thinly sliced (~2 3/4 cups)
  • 2 cloves garlic, minced
  • 2 zucchini, green, quartered, seeded, sliced (~3 1/4 cups)
  • 2 tsp sugar, white granulated
  • 1/3 cup tomatoes, sun-dried, in oil, chopped
  • 1 tbsp vinegar, red wine
  • 2 tbsp capers, drained
  • 1 cup tomatoes, cherry, halved
  • 1 cup fish, tuna, canned, packed in water, drained, flaked
  • 1/3 cup, chopped olives, kalamata, pitted
  • 2 tbsp pine nuts, toasted
  • 1/4 cup parsley, fresh italian / flat leaf, chopped
Instructions:
  1. Cooking
    1. Cook the pasta in a pot of salted boiling water until "al dente", about 11 minutes.
    2. Drain and rinse with cold water.
    3. Meanwhile, heat the oil in a pan over medium heat.
    4. Add the onion and garlic and saute for 2 minutes to soften.
    5. Add the zucchini and cook, stirring occasionally, for 2 minutes until zucchini is soft.
    6. Add the sugar, sun-dried tomatoes, red wine vinegar and capers and stir until heated through, about 1 minute.
    7. Stir in the cherry tomatoes and remove from the heat.
    8. Add the tomato mixture to the pasta and toss with the tuna, olives, pine nuts and parsley.
Nutritional Facts
Nutrient (per serving)% DV
Calories 42221%
Total Fat 13g21%
    Saturated Fat 2g9%
    Trans Fat 0g--
Cholesterol 11mg4%
Sodium 426mg18%
Total Carbohydrate 61g20%
    Dietary Fiber 8g33%
    Sugars 8g--
Protein 21g43%
Vitamin A 979iu20%
Vitamin C 47mg78%
Calcium 88mg9%
Iron 5mg26%