Tuna Pesto Pasta

This probably sounds gross, but this is a classic staple meal at our home that our children love.  I grew up eating canned tuna, so it's not weird to me.  If you like canned tuna, then I'm sure you will like this.  There is another similar version to this that I will also post that is without pesto.

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1 16 oz box farfalle pasta, cooked al dente

3/4 cup of favorite basil pesto

1 can tuna, drained

1 can white northern or cannelloni beans, drained (optional)

salt/pepper to taste

-Combine all ingredients and top with:

Fresh Basil and Pecorino Romano Cheese 

Avocado Tuna Salad Lettuce Wrap

This is perfect summer fresh and light meal.  Whip this up in a just a few minutes and Enjoy!

1 7 oz can tuna, drained
1 small avocado, diced
1/4 of a red bell pepper, diced
1/4-1/2 cup chopped English cucumber
2 TBS minced red onion
1/4 c. chopped cilantro
Juice from 1/2 a lime (may want to add more if lime is small)
salt/pepper
3 TBS olive oil
-Mix together in a bowl to combine.  Spoon into Romaine Lettuce leaves and serve.

Triscuits with Cheese and Tuna

This was a common snack for me growing up on Sundays. I crave this combination! Triscuits are a healthy simple cracker (I think there are just three ingredients-wheat, salt, and oil) that you don't have to pay crazy prices for at a health food store. And topping them with some canned tuna and cheese (Sharp Cracker Barrel is my absolute favorite!!!) makes them extra delicious!

Tuna Balsamic Salad

This is another salad favorite (with another salad to come with the same dressing), made a bit heartier with the tuna (sounds weird I know, but give it a try if you like canned tuna). You can add as many or as little additional toppings as you want depending on what's in your fridge!

Lettuce/Spinach
canned tuna, carrots, cucumber, avocado, green peas, kidney beans, bell peppers, slivered almonds, croutons, craisins (I like the hint of sweetness)

Dressing:
1 Italian Good Seasons salad dressing packet (.7 oz)
1/4 c. Balsamic Vinegar
3 TBS water
1/2 c. light olive oil

Whole Grain Tuna Bean Pasta

This is a great summer pasta dish that is delicious cold or at room temperature. Use leftovers for packed lunches.

13 oz whole grain Barilla Fusilli, cooked al dente (about 6-7minutes) adding:
1 cup fresh or defrosted green beans cut into 1" pieces the last minute of boiling time.
Drain beans and pasta until VERY dry.

Put pasta back in large pan and add:
1/4 c. extra virgin olive oil
1/2 tsp salt
1/2 tsp garlic and herb seasoning
1/4 C. toasted or raw slivered/chopped almonds
15 oz white bean (canneloni or navy), rinsed and drained
6 oz. can tuna drained
2 TBS lime juice
-Toss all ingredients until well mixed. Garnish with fresh basil (this recipe would also be really good I think with a few TBS of some homemade basil pesto-I just didn't have any) and pecorino romano cheese (optional, but we love this cheese on our pasta so we go through a lot!). Serve cold or at room temperature.