Yellow Fin Tuna and Whole Wheat Pasta Salad (Serves1)

Ingredients:

Per Portion
6 oz cooked pasta
2 oz tuna, grilled, large flakes
.5 oz baby spinach
1 oz roasted red peppers, julienne
1 oz cucumber, 1/4rd then sliced, preferably seedless
1 oz kalamata olives, pitted, whole
1 oz grape tomatoes, halved
1 tsp olive oil
Garnish with: 1 tsp chopped Italian parsley, 1 lemon wedge cut 8

1. CCP- Cook pasta according to manufacture directions. Cool quickly (per HACCP) to 40'F or below for use within 48 hours.
2. Combine cooked pasta with flaked (keep slightly large chunks) tuna, baby spinach, roasted red peppers, cucumbers, kalamata olives, and grape tomatoes
3. Toss with olive oil
4. Place salad in appropriate "To Go" container
5. Garnish with Italian parsley and lemon wedge
6. CCP- Serve immediately or hold refrigerated at 40'F or below for same day service

For complete nutrition information search for this recipe on our nutrition calculator.

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