Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2
  • 3 Ratings

A citrus dressing brightens this Greek-inspired salad. Great-tasting leftovers are an added bonus to this recipe, so bring any extra to work the next day.

Paulette Mitchell
Recipe by Cooking Light April 2004

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain; place in a large bowl.

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  • Heat a large grill pan coated with cooking spray over high heat. Sprinkle tuna with 1/8 teaspoon salt. Add tuna; cook 5 minutes on each side or until desired degree of doneness. Remove from pan; cool slightly. Cut tuna into 1-inch pieces. Add tuna, cucumber, and next 5 ingredients (cucumber through tomatoes) to pasta.

  • To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss gently to coat.

Nutrition Facts

352 calories; calories from fat 30%; fat 11.8g; saturated fat 4.1g; mono fat 5g; poly fat 1.2g; protein 23.2g; carbohydrates 39.6g; fiber 2.8g; cholesterol 44mg; iron 2.5mg; sodium 567mg; calcium 144mg.
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