Foodie Friday: Pasta, Potato And Tuna Salad

This dish’s Mediterranean zest is only one of its virtues. Its main ingredient, tuna, is loaded with vitamins and minerals, as well as heart-healthy omega-3 fatty acids.

4 small red new potatoes, quartered 
1 1/8 tsp. salt, divided 
4 oz. whole-wheat gobbetti (corkscrew pasta) or penne, about 1½ c. uncooked
8 oz. green beans, trimmed and cut into 1½- to 2-inch lengths, about 2 c. 
1 (7-oz.) pouch albacore or light tuna 
1 large lemon 
3 Tbsp. minced scallion, green parts only
2 Tbsp. minced Italian parsley
1/8 c. reduced sodium chicken broth 
2 tsp. olive oil 
1/4 tsp. pepper
1/4 c. crumbled reduced-fat feta cheese

Bring potatoes to a boil and cook 15 to 18 minutes. Meanwhile, fill a pot with water. Add 1 tsp. salt. Bring to a boil and stir in gobbetti. Cook for 6 minutes. Add green beans. Cook for 6 to 8 minutes. Drain and set aside. Spoon equal amounts of pasta onto four plates. Spoon strips of potatoes, green beans and tuna over pasta. Using a lemon zester, top with strips of lemon peel. In a bowl combine scallion, parsley, chicken broth, oil, ¹⁄8 tsp. salt, pepper, 2 Tbsp. lemon juice (from the peeled lemon). Spoon over salad. Sprinkle on cheese.

Nutritional Information: Makes 4 (1¾ c.) servings; each has: 260 calories; 4 g. fat; 22 g. protein; 36.5 g. carbs; 5.5 g. dietary fiber

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