NUTRITION

SERVINGS

INGREDIENTS

2 oz brown rice pasta

6 oz skipjack tuna in water

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the brown rice pasta according to package directions until al dente.

• 2

  While the pasta is boiling, drain the canned tuna thoroughly and flake it into small chunks using a fork.

• 3

  In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, garlic powder, and dried oregano to create the dressing.

• 4

  Reserve approximately 2 tablespoons of the starchy pasta cooking water before draining the pasta.

• 5

  Add the hot, drained pasta and the flaked tuna into the mixing bowl with the lemon-herb oil.

• 6

  Toss all ingredients together vigorously, adding the reserved pasta water if needed to help the sauce emulsify and coat the noodles.

• 7

  Season the dish with sea salt and black pepper, then garnish with finely chopped fresh parsley before serving immediately.