NUTRITION

SERVINGS

INGREDIENTS

6 oz canned tuna

12 oz hearts of palm linguine

0.5 cup plain Greek yogurt

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

2 tbsp fresh dill

1 tbsp capers

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the hearts of palm linguine thoroughly under cold running water and drain well to remove any brine flavor.

• 2

  In a small mixing bowl, whisk together the plain Greek yogurt, extra virgin olive oil, lemon juice, lemon zest, minced garlic, sea salt, and black pepper until the sauce is smooth and creamy.

• 3

  Place a large non-stick skillet over medium heat and add the drained hearts of palm noodles, sautéing for 3 to 5 minutes until they are heated through and any excess moisture has evaporated.

• 4

  Gently fold the drained canned tuna and capers into the skillet, stirring for 1 minute just to warm the tuna without breaking the flakes too much.

• 5

  Turn off the heat and pour the lemon-yogurt sauce over the noodle mixture, tossing gently to coat every strand.

• 6

  Stir in the fresh chopped dill and serve immediately while the dish is warm and fragrant.