Tuna Lemon Salad with Peas and Tomatos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 2.7oz bottle Quintessence Garlic & Parsley infused oil1 5oz pouch Starkist Tuna Creations Zesty Lemon PEpper1 5oz pouch Starkist Tuna Creations Herb & Garlic2 12oc cans Starkist chung light tuna in water1 1lb box Barilla Farfall (or your choice of pasta; any works)2-4 cans Peas, I use the Albertsons with no salt addedLemon juice (I use ReaLemon) herbs & spices to tasteTomatos (4 large firm ripe tomatos or about 10 Roma tomatoes)
You'll need one LARGE pan, one LARGE bowl, one Medium-sized bowl, a can opener, scissors, a large fork, a large wooden spoon, a knife and cutting board and a collander to strain.
Fill pan 4-6 quarts of water and add about a tsp of oil (I use either Safflower or Extra Virgin Oilve Oil) to prevent pasta from sticking. Bring water to a boil. Add entire 1-lb box pasta and boil til tender stirring to prevent clumping and sticking.
Open 2 large cans of tuna and 2 pouches Tuna Creations. Drain cans (you can add it to the pasta for extra tuna-taste, but I let my dog have it). Empty pouches and cans into medium sized-bowl and using a fork mix and break up any clumps. Open and drain peas; rinse if you're not using the salt-free). Pour over tuna and fold together gently so as not to crush peas.
Empty enitre 2.7oz quintessence oil into bottom of LARGE bowl and add herbs & spices as you like (I am partial to Italian seasoning, garlic powder, garlic pepper, lemon-garlic and lime-garlic as well as a mix of fine-groudn garlic, onion and cilantro).
By this time your pasta should be tender, so drain it and add the HOT pasta to your herb and oil mixture and stir well for maximum/even coverage. Pour as much lemon juice on top as you'd like and stir again. Cover warm mixture for about 1/2 hour.
As soon as pasta has cooled, fold in pea/tuna mixture and add more lemon. Stir well. Let sit overnight in fridge, stirring as you like.
Makes one HUGE bowl of goodness. Take mixture and fill medium bowl about 2/3 of way, cut up tomatoes to preferred size and add to medium bowl. If you add the tomatoes to the entire mix they tend to get mushy before you're done.
Keep refirgerated and without the tomatoes mixed in this lasts about 2 weeks. Makes a perfect lunch. Protien and Carbs are mostly balanced. Rich in fiber.
Makes 15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user OFEARNA.
Fill pan 4-6 quarts of water and add about a tsp of oil (I use either Safflower or Extra Virgin Oilve Oil) to prevent pasta from sticking. Bring water to a boil. Add entire 1-lb box pasta and boil til tender stirring to prevent clumping and sticking.
Open 2 large cans of tuna and 2 pouches Tuna Creations. Drain cans (you can add it to the pasta for extra tuna-taste, but I let my dog have it). Empty pouches and cans into medium sized-bowl and using a fork mix and break up any clumps. Open and drain peas; rinse if you're not using the salt-free). Pour over tuna and fold together gently so as not to crush peas.
Empty enitre 2.7oz quintessence oil into bottom of LARGE bowl and add herbs & spices as you like (I am partial to Italian seasoning, garlic powder, garlic pepper, lemon-garlic and lime-garlic as well as a mix of fine-groudn garlic, onion and cilantro).
By this time your pasta should be tender, so drain it and add the HOT pasta to your herb and oil mixture and stir well for maximum/even coverage. Pour as much lemon juice on top as you'd like and stir again. Cover warm mixture for about 1/2 hour.
As soon as pasta has cooled, fold in pea/tuna mixture and add more lemon. Stir well. Let sit overnight in fridge, stirring as you like.
Makes one HUGE bowl of goodness. Take mixture and fill medium bowl about 2/3 of way, cut up tomatoes to preferred size and add to medium bowl. If you add the tomatoes to the entire mix they tend to get mushy before you're done.
Keep refirgerated and without the tomatoes mixed in this lasts about 2 weeks. Makes a perfect lunch. Protien and Carbs are mostly balanced. Rich in fiber.
Makes 15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user OFEARNA.
Nutritional Info Amount Per Serving
- Calories: 198.1
- Total Fat: 1.6 g
- Cholesterol: 28.3 mg
- Sodium: 262.1 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 2.6 g
- Protein: 16.6 g
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