Recipe
Salad
Ahi Tuna and Bow Tie Pasta Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (6 oz) ahi tuna fillet | ||
| 1 c. uncooked bow tie pasta | ||
| ¾ c. chopped cucumber | ||
| ¼ c. chopped red onion | ||
| ¼ c. shredded carrots | ||
| 1 (2.25 oz) can Hy-Vee sliced ripe olives, drained | ||
| ⅓ c. light balsamic vinaigrette salad dressing | ||
| 1 (10 oz) bag chopped romaine lettuce | ||
| 4 tbsp. Hy-Vee shredded Parmesan cheese, divided |
Directions
- Heat a non-stick skillet over medium heat. For medium-rare, cook tuna 4 minutes, turn and cook an additional 4 minutes. Remove from pan and allow to cool. Flake tuna into large pieces.
- Meanwhile, prepare pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, toss pasta, flaked tuna, cucumber, red onion, carrots, black olives and dressing.
- Divide lettuce among 4 plates. Top each with one-fourth of the pasta salad. Sprinkle each with 1 tablespoon Parmesan.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 30mg
- Sodium: 560mg
- Total Carbohydrates: 21g
- Protein: 16g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 6%
0%
Iron 8%
0%
Calcium 10%