Spicy Tuna Pasta
- Time: 20 minutes
- Servings: 2
- Serving Size: 6.0 ounces
- Stage: Post-recovery
INGREDIENTS:
- Whole-wheat pasta, uncooked - 50 grams or 2 ounces (can replace with chickpea pasta if intolerant to wheast pasta)
- Tuna, canned, cooked - 120 grams or 4 ounces
- Greek yogurt, non-fat, plain - 2 oz (57 grams)
- Sriracha - 1 tsp (5 grams)
- Agave syrup - 1/2 tsp (4 grams)
- Green bell pepper - 1/4 medium (35 grams)
- Sea salt - 1/4 tsp
INSTRUCTIONS:
- Cook pasta according to instructions on the package.
- Drain any excess water from the tuna and mix in a bowl together with the Greek yogurt, sriracha and agave syrup.
- Chop the green bell pepper into small pieces and mix with the tuna and cooked pasta. Sprinkle the sea salt, serve and enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 3 days. Best served cold or at room temperature. You may add more sriracha sauce to make it spicier if desired.
NUTRITION FACTS per serving:
- Calories 170
- Protein 18 grams
- Carbs 22 grams
- Fat 1 grams
- Fiber 3 grams
- Sugar 4 grams
- Iron 10% DV
- Calcium 5% DV
- Sodium 21% DV
DV = Daily Value, Based on diet for healthy adults
Tags: soy-free, high-protein, gastric sleeve, vsg, bariatric, diet, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.