YOUR SOLIN GENERATED RECIPE
Tuna Mediterranean Pasta Salad
Al dente pasta tossed with protein-rich tuna, crisp cucumbers, and briny olives in a zesty lemon-herb vinaigrette.
INGREDIENTS
0.75 cup whole wheat rotini pasta
6 oz canned skipjack tuna
0.5 cup English cucumber
0.5 cup cherry tomatoes
2 tbsp red onion
4 whole kalamata olives
0.25 tbsp extra virgin olive oil
1 tbsp lemon juice
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Boil a pot of salted water and cook the whole wheat pasta until al dente, then drain and rinse with cold water to stop the cooking process.
Drain the canned tuna thoroughly and flake it into bite-sized pieces using a fork in a small bowl.
Dice the cucumber into small cubes, halve the cherry tomatoes, finely mince the red onion, and slice the olives into rounds.
In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, sea salt, and black pepper until emulsified.
Combine the cooled pasta, flaked tuna, and chopped vegetables in a large mixing bowl.
Pour the lemon-herb dressing over the salad and toss gently until every ingredient is evenly coated and vibrant.