Lemon Dill Tuna Pasta Salad
Ingredients
- 1 lb whole wheat penne pasta
- 2- 5 o. cans Genova Tuna in Olive Oil (Albacore or Yellowfin)
- 2 medium zucchini sliced in quarters then chopped
- 4 scallions chopped
- ½ cup grated carrots
- 4 small sweet peppers cut into rings
Lemon Dill Sauce
- 4 tablespoons fresh lemon juice
- ⅔ cup oil
- 2 egg yolks
- 1 teaspoon garlic, paste ( or 1 clove minced garlic)
- ½ teaspoon salt
- 2 tablespoons fresh dill ( can use dry if unable to find fresh, but fresh is fantastic!)
Description
- To make the sauce, use and immersion blender in a tall narrow cup combine all ingredients and place in blender and turn on, then pull the immersion blender up and down to emulsify the mixture. It will become thick and well blended.
- Cook whole wheat pasta according to directions.
- Rinse noodles with cold water and stir ingredients with pasta together, add sauce and drain some olive oil off of the tuna if desired, flake tuna with a fork and gently add it to the dish.
- If you want to serve this hot, in a skillet saute the vegetables, add the pasta and sauce and stir and then drain some olive oil off of the tuna if desired, flake tuna with a fork and gently add it to the dish.
