Friday 19 August 2011

Gina's Tuna Pasta Mama

This recipe was requested by a couple people and here it is! There are a few ingredients that can be omitted or changed in quantity if you want more or less of it. I usually only make this for myself and use whole wheat fusilli pasta, and boil it for longer than it says so it turns soft enough to resemble white pasta with all the whole grain nutrition! Also if I keep my portion of pasta down I can compensate with veggies and get a couple portions of pasta salad! Try it!

75g (per person ~3/4c) whole wheat fusilli pasta
1 can tuna drained
2 hardboiled eggs
1 tomato
Half green pepper
1 ribs celery
1 small can of black olives (~100-150g)
½ red onion
½ c frozen peas
3 tbsp. – ¼ c light mayonnaise
1 tsp. garlic powder
1 tbsp. of ranch dressing packet
Fresh pepper

To start:
Start the water to boil the eggs and continue until you peel them.
Start the water for the pasta, and continue until done.
Note: place the frozen peas in the colander and when you drain the pasta the hot water will thaw the peas.

To finish:
Fine dice tomatoes, green pepper, celery, onion, and egg and place into large bowl.
When the pasta is done add to the bowl, mix up with the seasonings and mayonnaise adjusting seasoning as you like.
This will keep well for two days.

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