I invented this recipe the other day…always looking for tasty solutions for a low cholesterol dish
You can prepare it half an hour before lunch time, or even before. So that the pasta cools down to ambient temperature and the dressing will adhere better.
You’ll need (2 people):
- about a cup of fresh tuna cut in small cubes (like my photo below)
- juice of 1 big lemon
- 2 table spoons of extra virgin olive oil
- freshly grounded pepper
- about a cup or two of cherry tomatoes cut in half or quarter depending on their size
- about a cup of rocket
- 8 to10 mint leaves
- less than 2 cups of whole grain pasta
How to prepare it:
Put the water to boil (add the salt not to forget it later).
Cut the tuna into small cubes.
Prepare the dressing using a smart trick I learned with Jamie Oliver: put the lemon juice, the extra virgin olive oil, salt and pepper into a small bowl that can be closed, like the one below. Shake it vigorously and it is ready to be used (instead of beating with a fork).
Add the dressing to the tuna. Cut the cherry tomatoes and add them too. Add the rocket (I use to cut the leaves to be easier to eat) and the mint leaves (if you have them). Mix all well.
At this point the water may have reached the boiling temperature and you may have put the pasta to cook. Pay attention to cooking time.
When it is done, strain it through a colander and wet it with fresh water from the tap to cool it down.
Then add the pasta to the tuna and mix it all very well. Leave it rest for some minutes, mixing it once in a while to distribute the flavors.
Calories per person: 450/500