Preparation time10 minutes Cooking time10 minutes Serves4 Recipe courtesy of Samantha Stuk, Accredited Practising Dietitian (APD) Ingredients Method Nutrition 4x 95g tins of chilli-flavoured tuna in oil 150g (2 cups) shredded wombok cabbage 200g tri-coloured cherry tomatoes, halved 1 Lebanese cucumber, diced 2 spring onions, sliced 1 punnet flat-leaf parsley, leaves picked and chopped 80g pitted olives 1 lemon Salt and pepper Prepare the pasta according to packet direction. Allow to cool on the benchtop or in the fridge. In a large bowl combine the pasta with cabbage, tomatoes, cucumber, parsley, spring onion and olives. Divide into 4 portions When ready to eat, stir through 1 tin of chilli tuna, 1/2tbs lemon juice, and season with salt and pepper. GF: Use GF buckwheat pasta Nutritional information is provided per serve Engery1517kj Protein22g Saturated Fat2g Total Fat13g Carbohydrates35g Sugars3g Dietary Fibre7g Sodium584mg
