HomeSite MapContact
Sex, Body & Health
Your Mind & Feelings
My Story
Healthy Eating
Natural Health
Keep Fit
Look It Up
Video & Games
Email Article   Print Article   Rate This Article   Related Articles 

Tuna Pasta Salad

Tuna Pasta Salad

How long does it take?

10 minutes

What's in it?

1 cup bowtie or elbow pasta, cooked
1 can tuna packed in water
1 cup Herb's Vinaigrette
1 stalk celery, chopped

How to make it:

Open the can of tuna, and drain the water into the sink. Place all ingredients into a bowl, and toss.

Nutrition breakdown:

Calories: 222, Protein: 15 g, Carbohydrate: 15 g, Fat: 11 g, Saturated fat: 2 g, Vitamin E: 5 mg (59% of the RDA), Niacin: 8 mg (52% of the RDA), Magnesium: 37 mg (13% of the RDA), Phosphorus: 137 mg (11% of the RDA)

What's in it for you?

Tuna is a cold-water fish that is rich in heart-happy fats called omega-3 fatty acids. Tuna packed in water is lower in fat and higher in omega-3 fatty acids than tuna packed in oil. Pasta is a good source of magnesium, which is part of more than 300 of your body's enzymes. Enzymes make your muscles move and help release energy from the food you eat.

Chef's tip:

Cooking pasta is quick and easy. But if you don't feel comfortable boiling water, make it the first few times with someone who does. To cook 1 cup dry pasta, bring 2 quarts of water to a rolling boil in a medium-size or large pot (at least a 4- or 5-quart size). One half cup of dry pasta will yield 1 cup of cooked pasta. Add the pasta, and stir every minute or so to keep it from sticking to the bottom of the pot. To test if the pasta is done, carefully remove one piece with a slotted spoon, and let it cool. Then taste it. The pasta is cooked when it no longer tastes like flour. Cooking it too long will make it mushy. Italians say pasta should be cooked al dente, which means to the teeth. In other words, cooked pasta should be firm, but not crunchy, when you bite into it. When the pasta is done, carefully pour the contents of the pot into a colander, and rinse with warm water.

Last Modified Date: 8/15/2000
RELATED ARTICLES (back to the top)
Are You Pro Protein?
Food and Family: Time for Something New?
Carbohydrates: Fuel for Your Brain and Body
School Lunch Nutrition Traps