A cool summertime salad…
6-oz. can chunk light tuna in water, drained
7 oz. jar roasted red peppers, rinsed and sliced, divided
1/2 c. finely chopped red onion OR green onions
2 T nonfat plain yogurt OR light sour cream
2 T chopped fresh basil
1 T olive oil
1 1/2 tspn. lemon juice
1 small garlic clove, crushed and peeled
Salt and pepper to taste
6 oz. whole wheat penne
Cook pasta according to package directions. Rinse with cool water when it is done cooking.
While the pasta is cooking, combine tuna, 1/3 c. peppers and onions in a small bowl.
Combine yogurt (or sour cream), basil, olive oil, lemon juice, garlic, salt and pepper in a blender or food processor. Puree until smooth.
Combine the pasta, tuna mixture and red pepper sauce. Toss to coat.
Did I change anything? I left out the capers.
What did the family think? Hubby and I were the only ones who had this for dinner tonight. Hubby didn’t like it at all. He ended up having pb and j for dinner. I think it would have helped if I had warned him ahead of time that it was cold. It looks like a warm bowl of spaghetti with regular spaghetti sauce, but it isn’t. His taste buds never got over the shock. The kids ate leftover pizza. I liked this dish, by the way.
from Food Network