But, where the tuna is more important in a dish, where it will be highlighted, I like to use white or albacore. It is a nicer, meatier texture. I think it tastes better, too. I have been saving a can of albacore tuna for something special, and today I came up with this salad.
The capers add a nice salty bite, and they go very well with the red wine vinegar. It is a filling and pretty summer dinner meal. Of course you can easily adjust the ingredients to make more servings.
Pasta/Tuna Salad on Spinach
Makes 2 dinner servings
- 4 ounces (dry weight) fusili or rotini pasta
- 4 ounces (net weight) canned albacore tuna, drained
- 1 Tbs capers, drained
- 2 tsp olive oil
- 1 Tbs red wine vinegar
- 2 cups fresh spinach leaves, washed and torn into pieces
- 2 green onions, finely chopped
- dashes of salt and pepper
- 2 Tbs freshly shredded light parmesan cheese
- Cook pasta according to package directions, drain and set aside to cool.
- In a large bowl, mix tuna with capers, olive oil, vinegar, green onions, salt and pepper.
- Toss pasta into mixure in bowl, and refrigerate till chilled.
- To serve, spread 1 cup of spinach leaves on a plate. Cover with half of the salad mixture and then sprinkle 1 Tbs parmesan cheese over the top.
- Repeat with rest of spinach, salad, and cheese.
Weight Watchers P+ = 9.
Calories 328; Protein 25g; Carbohydrate 46g; Fat 7g; Fibre 7g.
Draining the cooked pasta.
Mixing salad ingredients.
Plated on the spinach, topped with parmesan and ready to enjoy.