This filling dish offers tuna as a great source of protein and healthy omega-3’s.
Recipe adapted from Oregon State University’s Food Hero
Serve over a bed of nutrient-rich spinach for some extra fiber and make it a meal with a glass of milk and a side of fruit.
2 cups macaroni, uncooked
2 cans low-sodium tuna, water pack (5 ounces each)
1⁄2 cup chopped zucchini
1⁄4 cup sliced carrots
1⁄3 cup diced onion
1⁄4 cup mayonnaise or salad dressing
Cook macaroni according to package directions. Pour off the cooking liquid and cool.
Wash vegetables. Chop zucchini; slice carrots into thin slices; dice onion.
Mix all ingredients together in a bowl.
Chill until ready to serve.
Serving size: 1 cup
Per serving: 330 calories, 6 g total fat, 1 g saturated fat, 44 g carbohydrates, 26 g protein, 5 g fiber, 170 mg sodium, 366 mg potassium, 99 mg magnesium, 37 mg calcium