| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains |
|
Pasta, Seafood |
4 |
servings |
INGREDIENTS
| 16 |
oz |
Rotini; twists or spirals |
|
|
Uncooked |
| 12 |
oz |
Fresh tuna steak; cooked |
| 3 |
tb |
Olive or vegetable oil |
| 4 |
tb |
Dijon-style mustard |
| 6 |
tb |
Rice wine vinegar |
|
|
Grated rind of 3 limes; – finely chopped |
| 6 |
|
Fresh parsley sprigs; – chopped |
| 2 |
tb |
Low-sodium soy sauce |
| 3 |
|
Garlic cloves; minced |
| 1 |
ts |
Dried dill weed |
| 1 |
c |
Chopped red bell pepper |
| 1 |
c |
Green beans; julienne |
|
|
Blanched |
| 2/3 |
c |
Red onion; – pared, thinly |
|
|
; slic |
INSTRUCTIONS
Break tuna into small bite-size pieces; reserve. Cook pasta; drain and
rinse with cold water. Combine all dressing ingredients; mix well. Toss
together pasta, peppers, beans, onions, tuna and dressing. If possible,
refrigerate salad overnight to allow flavors to blend. Serve cold.
Each serving provides: 685 Calories; 40.9 g Protein; 88.1 g Carbohydrates;
18.9 g Fat; 41.7 mg Cholesterol; 780 mg Sodium. Calories from Fat: 25%
Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted
with permission)
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