This dish can be served also at room temperature like a "pasta salad".
200 g | fusilli, or penne | 3 cups | |
200 g | tuna, canned, in vegetable oil, drained and shredded | ||
8 | sun-dried tomatoes (oil packed), minced | 30 g | |
12 | black olives, pitted and chopped | 1/4 cup | |
2 tbsp | lemon juice, freshly squeezed | 3/4 lemon | |
3 tbsp | olive oil | 45 mL | |
1/3 cup | pasta cooking water, approximately | 85 mL | |
2 tbsp | chives, fresh, chopped [optional] | 6 g | |
1 pinch | salt [optional] | 0.2 g |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
Parmesan is not added since the flavour of fish sauces in general does not benefit from the addition of cheese.
per 1 serving (220 g)
Amount % Daily Value |
Calories 410 |
Fat 18 g 28 % |
Saturated
2.6 g
13 % |
Cholesterol 10 mg |
Sodium 310 mg 13 % |
Carbohydrate 41 g 14 % |
Fibre 3 g 12 % |
Sugars 1 g |
Net Carbs 38 g |
Protein 21 g |
Vitamin A 2 % |
Vitamin C 20 % |
Calcium 3 % |
Iron 15 % |
Food Group | Exchanges |
---|---|
Starches | 2 ½ |
Fruits | 0 |
Vegetables | ½ |
Meat and Alternatives | 2 |
Fats | 3 |