Tuna Pasta Salad
Canned tuna is protein-packed and perfect to keep on hand for a sandwich, tuna casserole, or salad. To keep mercury at bay, choose chunk light tuna as opposed to albacore. In the recipe below, Dana uses a combination of more flavorful albacore with chunk light to help keep mercury in check.
- 1 5 ounce can chunk light tuna in water, drained
- 1 5 ounce can solid white albacore tuna in water, drained
- 1/2 cup chopped celery
- 1 small apple, chopped
- Juice of a 1/2 a lemon
- 1/4 cup mayonnaise
- 1/4 teaspoon kosher salt
- Freshly ground black pepper to taste
- 3 cups cooked whole grain pasta, cooled
- In a large bowl combine tuna, celery, apple, lemon juice, and mayo; season with salt and pepper and mix well to combine.
- Toss prepared tuna with cooked pasta and serve.
- Recipe provided by Dana Angelo White, R.D, author of First Bites: Superfoods for Babies and Toddlers.
Per serving: 329 kcal cal., 13 g fat (2 g sat. fat), 401 mg sodium, 6 g fiber, 5 g sugar, 22 g pro.. Percent Daily Values are based on a 2,000 calorie diet