Preparation time taken by me : 20 minutes
Calories : 280 per serving (1 cup of Whole Wheat Fusilli)
INGREDIENTS
- 1 cup of any whole wheat pasta - I used Fusilli...bought it from the organic shop. Not really cheap but 1 cup can eat quite a while.
- Half tin tuna, drained - not mayonnaise one but better buy vegetable oil or olive oil or sunflower oil or water type of can tuna
- 1/4 or less if you do not like cheese cheddar cheese or feta cheese..try to get the light type but expensive
- 4 to 5 cherry tomatoes
- 1 tbsp Olive Oil
- Optional spices and flavors - Balsamic Vinegar, thyme, basil, parsley, black pepper - up to you.
- half Lemon
- Some salad leaves
Step 1
- Cook the pasta according to the instructions on the packet. Mine I cooked for roughly around 10 minutes.
Step 2
- After pasta is cooked, throw away the water and place the pasta into a plate or a bowl so you can mix it with the other ingredients later
- Mix the cheese and tuna onto the pasta and stir it so due to the heat of the pasta the cheese will slowly melt.
Cut the tuna into smaller pieces so is easier to mix together with the pasta
- Put the cherry tomatoes into the plate
- Drizzle 1 tbsp of olive oil onto the pasta and mix them well
- Drizzle 1 tsp of balsamic vinegar onto the pasta - you can put more if you want
- Sprinkle the spices like basil, oregano, thyme, black pepper or other type of spices if you want..not too much though..over doing it makes the pasta YUCKY
- Squeeze some lemon onto the pasta and then mix all of them properly
Step 3
- Place 3 or 4 salad leaves inside a container or a plate
- Pour the mixed pasta with tuna onto the container or plate
I used my hand to dig out the tomatoes so that it will be on top of the pasta to look good for picture taking..ha ha ha ha....
DONE...
Best thing is you can make it the night before and put it into the fridge and then take it out and eat it the next day during lunch...YUMMY...
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