Tuna And Tortellini Salad Recipe
Servings: 4
Ingredients
- 6 ounce can Bumble Bee Chunk Light or possibly Chunk White Tuna in water
- 3 Tbsp. lemon juice, divided
- 1 x 12-oz jar marinated artichoke hearts, quartered
- 2 Tbsp. minced fresh parsley
- 1 x 9-oz package refrigerated cheese or possibly spinach tortellini
- 1 x 2-1/2 oz can sliced black olives, liquid removed
Directions
- Open can, throw away lid. Hold a small wire mesh strainer or possibly colander over an empty sink; dump can of tuna into strainer, hold over sink till all of the liquid has liquid removed. (To be sure all of the liquid has liquid removed, gently press on tuna in strainer with the back of a spoon.) Place tuna in a bowl; separate into bite-size pcs with a fork. Sprinkle with 1 Tbsp. lemon juice; toss gently. Drain liquid from artichoke hearts, reserving hearts. Whisk 2 Tbsp. lemon juice and parsley into liquid; set aside. Cook tortellini according to package directions. Drain in colander, rinse with cool water; drain thoroughly. Combine tortellini, olives, tuna and artichoke hearts in serving bowl. Add in sufficient lemon dressing to coat ingredients. Toss gently; cover and chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 389 | |
| Calories from Fat 254 | 65% |
| Total Fat 28.69g | 36% |
| Saturated Fat 14.56g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 557mg | 23% |
| Potassium 282mg | 8% |
| Total Carbs 5.98g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 0.96g | 1% |
| Protein 27.49g | 44% |
