Servings: 1-2 portions
160g can of tuna, drained
1 (25cm) wrap
1 sliced tomato
sliced red onion (to your liking)
4 slices peeled zucchini (lengthwise slices using a vegetable peeler)
4 slices peeled cucumber (lengthwise slices using a vegetable peeler)
1 tablespoon artichoke spread or your favourite spread
1/2 cup mixed salad greens
Place the tortilla on a plate and layer tuna in the centre.
Add sliced tomatoes, red onions, zucchini and cucumber.
Spoon on the artichoke spread and finish with mixed greens.
To roll, fold in both sides and roll away from you to form a burrito.
Cut in half and serve.
TUNA RIGATONI WITH SUN-DRIED TOMATOES
Serves: 4 servings
2x 160g cans of sunflower in olive oil tuna, drained
8 oz. whole wheat rigatoni
½ cup shredded Parmesan cheese, divided
½ cup sun-dried tomatoes, packed in oil, drained and chopped
½ cup chopped fresh parsley, divided
1 tbsp olive oil
2 tbsp lemon juice
2 garlic cloves, minced
½ tsp crushed red pepper flakes
1 pouch chunk light tuna
Boil pasta and cook according to package directions. Drain and set aside.
Meanwhile, heat oil over medium-high heat; add garlic and red pepper flakes, simmering about 1 to 2 minutes.
Stir in tuna, sun-dried tomatoes and lemon juice, cooking for an additional 3 minutes until tomatoes are tender.
Add pasta, half of the parsley and half of the cheese to the skillet, tossing gently.
To serve, divide pasta among plates and sprinkle each with remaining parsley and cheese, enjoy!
Serves: 4 servings
2x 160g cans of olive oil tuna, drained
12 jumbo pasta shells
5 tsp all-purpose flour
2 cups 2% milk
1 teaspoon dill weed
1/2 tsp salt
1 celery rib, diced
1 small onion, diced
1 tbsp canola oil
2 slices white bread, crumbled
1/2 cup reduced-fat ranch salad dressing
1/2 cup shredded part-skim mozzarella cheese
Cook pasta shells according to package directions.
Meanwhile in a saucepan, combine the flour, milk, dill and salt until smooth.
Bring to a boil; cook and stir until thickened, about 2 minutes.
Pour 1-1/4 cups sauce into a 2-qt. baking dish; set aside.
In a non-stick skillet, sauté celery and onion in oil until tender. Add bread. Stir in the tuna, salad dressing and cheese; mix well.
Drain shells; stuff with tuna mixture. Place over sauce. Drizzle with remaining sauce.
Cover and bake at 350° until bubbly and heated through, 25-30 minutes.
Serves: 2 servings
160g cans of low fat tuna, drained
6 handfuls lettuce or similar fresh green leaves
2 tomatoes chopped
¼ cucumber sliced
10 slices beetroot (canned or jarred is fine)
2 grated cheese
1/2 carrot grated or finely sliced (optional)
4 slices onion (raw)
2 handfuls walnuts crushed
2 tbsp extra virgin olive oil
1 tbsp balsamic glaze
To Serve (Optional):
Toasted bread with olive oil and sea salt
Start by placing the fresh green leaves in the bottom of 2 big wide bowls.
Divide the tuna between the 2 bowls, then add all the other ingredients (apart from the walnuts and onions) next to each other in little piles.
Scatter the onion over the tuna and the walnuts over all the ingredients in the bowls.
Drizzle over the olive oil and balsamic glaze.
May be served with the toasted bread and mayonnaise.