| 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 |
T |
Olive or vegetable oil |
| 4 |
T |
Dijon-style mustard |
| 6 |
T |
Rice wine vinegar |
|
|
finely chopped |
|
|
chopped |
| 2 |
T |
Low-sodium soy sauce |
| 3 |
|
Garlic cloves, minced |
| 1 |
t |
Dried dill weed |
| 1 |
c |
Chopped red bell pepper |
| 1 |
c |
Green beans, julienne |
|
|
Blanched, Blanched 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) Converted by
MM_Buster v2.0l.
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