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Tuna Pasta Salad



After dance class, I often have a pretty big appetite. I want something with protein and carbs but that also has veggies so I don’t feel like I am undoing all the work I did in dance class. Tuna pasta salad to the rescue! Feel free to change up the veggies; I love tomatoes and the crunch of green beans. I can never resist the saltiness of olives in a tuna salad so they are a must for me. 

I use two tablespoons of mayo but you can experiment to see how much you like, or leave it out entirely. If you do choose to forgo the mayo, I would add a drizzle of olive oil in its place to add some healthy fat and to keep everything moist. Chef John, my youtube chef hero, has me addicted to cayenne pepper, but feel free to adjust that to your taste as well. 

I like this meal for a filling lunch after dance class and before a long teaching session, or a dinner after a long rehearsal. Yum!


Ingredients:
1 can tuna
2 tablespoons mayo
1/2 cup green beans, cut into thirds
1 medium tomato, diced
10 kalamata olives, cut lengthwise
pinch cayenne
salt to taste
1 tablespoon chopped parsley
1 cup ziti


Method:
Cook the ziti in well-salted water according to packet instructions.


Meanwhile, mix together the tuna, mayo, tomato, green beans, olives, cayenne, parsley and salt. Drain the pasta and toss it into the tuna salad. Serve and enjoy!

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