Pasta Salad with Tuna, Capers and Lemon
23.6g
Net Carbs
24.1g
Protein
21.9g
Fat
1.6g
Fiber
396
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 4 ounces dry brown rice pasta
- 1/3 cup extra virgin olive oil
- 12 ounces canned tuna in water
- 1/2 medium red onion, diced
- 1/4 cup parsley, minced
- 3 tablespoons drained capers
- 16 kalamata olives, sliced
- 1 fluid ounce fresh lemon juice
- 1 teaspoon lemon zest
Directions:
- Cook pasta in lightly salted boiling water until tender. Drain; transfer to a large bowl. Mix in olive oil until pasta is coated.
- Add tuna, diced onion, minced parsley, capers and their brine, sliced olives, lemon juice and lemon zest.
- Toss gently. Season to taste with salt and pepper. Serve warm or chilled.
