NUTRITION

SERVINGS

INGREDIENTS

2 oz whole wheat fusilli pasta

5 oz canned wild-caught tuna in water

0.25 cup non-fat Greek yogurt

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 cup celery

2 tbsp red onion

1 tbsp fresh dill

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

  Boil the whole wheat pasta in salted water until al dente, then drain and rinse with cold water to stop the cooking process.

• 2

  Drain the can of tuna completely and flake it into a large mixing bowl using a fork.

• 3

  Finely dice the celery and red onion, and mince the fresh dill and parsley.

• 4

  In a small separate bowl, whisk together the Greek yogurt, olive oil, lemon juice, sea salt, black pepper, and garlic powder until smooth.

• 5

  Add the cooled pasta, diced celery, red onion, and fresh herbs to the bowl with the flaked tuna.

• 6

  Pour the lemon-herb dressing over the ingredients and toss gently until everything is evenly coated and creamy.