Tuna Pasta Salad

(4 servings)

Ingredients:

• 1/2 lb. sushi quality tuna
• sea salt and black pepper
• 1 TBS olive oil
• 3 cups fresh spinach
• 1 cup plum tomato, sliced
• 1/2 cup peas, cooked
• 1/2 lb. brown rice pasta
• *sweet basil vinaigrette

How To Prepare:

In a medium saucepan, boil water for the pasta. Add pasta to boiling water and add 1 TBS of oil so pasta does not stick, allow pasta to return to a boil and then turn the heat to low for a simmer. Pasta should take about 10-13 minutes.

In a hot (medium high heat) skillet, add olive oil, and place Tuna, seasoned with salt and pepper carefully into the oil. *Use tongs here so that the hot oil does not splatter you. Sear all sides for 2 minutes for a rare Tuna.

Remove the Tuna from the heat and let cool while you prepare the rest of the dish.

Wash all veggies. Chop the plum tomatoes so you are getting bite-sized chunks, and give the spinach a rough chop.

Using a sharp knife, thinly slice the pan seared tuna and set aside. When the pasta is finished, drain and pour into a large mixing bowl.

Lightly toss pasta with peas, tomato, spinach and Sweet Basil Vinaigrette. Serve on individual dishes and top with your sliced tuna..

Naturopathic Doctor Says:

Tuna is a nice protein source and has omega 3 fats. The olive oil brings in anti-inflammatory omega 9 fats, and the tomatoes have lycopene, antioxidants known to help prevent and treat cancer. Despite its low calorie content, spinach is full of nutrients, most notably folic acid, carotene, iron, and vitamin C and K. If you eat tuna often, try to look for low mercury tuna. Overall, this is a perfectly balanced low allergy meal.

Recommended for the following Conditions:

 

Nutrition Information (amount per serving):

Calories 327, Total Fat 5g, Saturated Fat 1 g, Trans Fat 0g, Cholesterol 20mg, Sodium 756mg, Total Carbohydrate 51g, Dietary Fiber 2g, Sugars 2g, Protein 18g, Vitamin A 56%, Vitamin C 22%, Calcium 7%, Iron 21%, Vitamin K ~147%

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