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Prep Time:
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Cook Time:
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Recipe Yield: 4
Ingredients:
- 2 pouches (2.6 oz. each) StarKist E.V.O.O.® Yellowfin Tuna with Lemon Pepper in Extra Virgin Olive Oil
- ½-lb. penne pasta
- ¾ cup cooked lentils
- 1 tsp. extra virgin olive oil
- 20 Kalamata olives, sliced in half
- 15 cherry tomatoes, sliced in half
- 2 cups baby arugula
Directions:
- Cook the pasta according to the package directions until al dente. Drain it and place it in a large bowl.
- Mix in the lentils and olive oil, and toss to coat. Cover and place the salad in the refrigerator to chill.
- When ready to serve, toss in the tuna, olives, tomatoes and arugula.
Amount Per Serving | DV%* | |
---|---|---|
Calories | 430 | |
Total Fat | 14g | 18% |
Saturated Fat | 1.5g | 8% |
Trans Fat | 0g | |
Cholesterol | 10mg | 4% |
Sodium | 680mg | 30% |
Total Carbohydrate | 55g | 20% |
Dietary Fiber | 7g | `25% |
Total Sugars | 4g | |
Includes Added Sugars | 0g | |
Protein | 19g | |
Vitamin D | 1mcg | 6% |
Calcium | 52mg | 4% |
Iron | 4mg | 20% |
Potassium | 446mg | 10% |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.