Pasta and tuna salad with zucchini and sundried tomato pesto variations: To increase the fibre content of this dish and make a more substantial meal, you can add 1 can (540 ml) pinto beans, drained, with the pasta. • Omit the tuna for a vegetarian dish. • Canned anchovies can also be used instead of tuna. Drain the oil from 1 small can (50 g) and use it instead of the olive oil for cooking the ingredients in step 2. • You can also use 220 g baby yellow squash instead of zucchinis. Trim their tops and bases, then slice them in half.
Per serving: 377 calories, 18 g protein, 13 g total fat, 2 g saturated fat, 18 mg cholesterol, 47 g total carbohydrate, 11 g sugars, 7 g fibre, 253 mg sodium
Using tuna canned in water, rather than in oil, keeps the fat and salt content of the dish somewhat lower. Tomatoes and zucchinis together ensure that this simple salad provides an excellent supply of vitamin C.