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Mediterranean Tuna Toss
You can eat this dish hot, or make it ahead and take it to a picnic.
8 ounces uncooked, medium pasta shells
1 teaspoon corn oil
1 teaspoon (or 1 clove) minced garlic (or more to taste)
1 28-ounce can diced tomatoes
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 12-ounce can tuna in water, drained and flaked
1/2 cup diced green onion
1/2 cup (about 2 ounces) crumbled feta cheese
1. Cook pasta shells according to package directions, but omit salt. Drain, cover and set aside.
2. Meanwhile, in a large nonstick skillet, warm oil over medium heat. Add garlic and cook for 2 minutes, stirring to prevent browning. Add tomatoes, thyme, oregano and pepper. Simmer uncovered over medium heat for 5 minutes.
3. Stir in tuna and green onion, then cook an additional 5 minutes or until heated through.
4. Place pasta in a serving dish. Add tuna mixture and toss to coat. Sprinkle with cheese and serve.
1 1/2 starch
2 very lean meat
Carbohydrate: 27 grams
Protein: 19 grams
Fat: 5 grams
Cholesterol: 14 milligrams
Sodium: 660 milligrams
Fiber: 1 gram
Sugars: 4 grams
P. Geil, T. Ross. Diabetes Meals on $7 a Day or Less. American Diabetes Association, Alexandria, Virginia