Mediterranean Tuna Pasta Toss

Solid white albacore tuna is dressed up with fresh vegetables and a lemony vinaigrette for a light and tasty main dish salad. 


  • 1   lemon
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • 1/4 teaspoon dried oregano leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground black pepper
  • 2 cups (6 ounces) uncooked medium shell pasta
  • 1 small cucumber, cored and sliced (1 cup)
  • 1/2 small red onion, sliced into thin wedges
  • 1 cup grape tomatoes, halved
  • 10   pitted kalamata olives, coarsely chopped
  • 1 package (8 ounces) Mediterranean salad blend (5 cups)
  • 1 can (12 ounces) solid white albacore tuna packed in water, drained and flaked
  • 1/2 cup (2 ounces) crumbled feta cheese


  1. For vinaigrette, juice lemon using Juicer to measure 2 tablespoons juice. Combine lemon juice, vinegar, oil, sugar, oregano, salt and black pepper in Small Batter Bowl; whisk until blended and set aside.

  2. For salad, cook pasta according to package directions in (4-qt.) Casserole; drain and rinse under cold running water  

  3. Score cucumber lengthwise using Zester/Scorer. Using Ultimate Mandoline fitted with v-shaped blade, slice cucumber; cut slices in half. Slice onion into thin wedges. Cut tomatoes in half using Utility Knife. Coarsely chop olives using Food Chopper

  4. Place pasta in large bowl; add vegetables, olives, salad greens and tuna. Pour vinaigrette over salad, tossing to coat; sprinkle with cheese.  


  • 6  servings

Nutrients per serving:

Calories 280 (30% from fat), Total Fat 10 g, Saturated Fat 2.5 g, Cholesterol 40 mg, Carbohydrate 28 g, Protein 23 g, Sodium 630 mg, Fiber 2 g 

U.S. Diabetic exchanges per serving:

1 1/2 starch, 2 1/2 low-fat meat, 1/2 vegetable (1 1/2 carb) 

Cook's Tips:

The vinaigrette can be prepared ahead of time and refrigerated until ready to use. Mix well before serving.

Kalamata olives are almond-shaped Greek olives with dark purple color and a rich, fruity flavor. They can be found in the deli section or in jars in the condiment section of most supermarkets. Pitted, ripe olives can be substituted for the kalamata olives, if desired.

To reduce both calories and fat, be sure to purchase tuna packed in water for this recipe.


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