Here’s a quick, easy and healthy recipe to whip up before you head out into the holiday frenzy. The inspiration came from the Tuna Pasta recipe in one of my favorite cookbooks, Energy Food: Energy-Giving Food Solutions to Keep You Fully Charged Throughout the Day, by Beverly le Blanc.
1 package wholewheat pasta (I used penne pasta, my favorite)
1 tbsp olive oil
6 garlic cloves, diced
1 yellow onion, chopped
winter blend of broccoli florets and cauliflower (I bought a frozen blend and steamed them separately)
2 cans chunk white albacore tuna in water, drained and rinsed
juice of two lemons
Himalayan pink salt to taste
black pepper to taste
dried basil leaves to taste (which I would’ve had fresh basil but alas winter is here)
Cook the pasta according to package directions.
Heat the olive oil in a skillet. Add the garlic and onions and stir for a couple of minutes. Add the tuna and flake with a fork, then add lemon juice and pepper. Continue to stir and break up the tuna. Add basil leaves and Himalayan pink salt to taste.
Drain pasta and pour into a large bowl. Add the tuna mixture and steamed vegetables with a bit of olive oil and toss. Add more lemon juice and seasonings if desired.