Now that I'm training 3 days a week with a personal trainer at the gym, I'm not so afraid to eat carbs like I was before. In the September 2014 issue of Runner's World magazine, there were some really great post-run pasta dish recipes. These recipes provide the ideal mix of protein and carbs to help you recover after a run or heavy strength training session. A favorite of mine and my husband is this Caprese Tuna Salad. It's a nice change from the classic mayonnaise-based tuna salad that most of us are used to. And it's also a much healthier version as well.
This is an easy enough recipe to prep on Sunday and have ready for lunches all week long. One of the biggest downfalls of those trying to lose excess weight or maintain their weight is not being prepared. Having meals prepared for the week allows me to make better choices when I don't have a lot of time to make lunch.
Caprese Tuna Salad
- 5 cups 100% whole grain penne or fusilli pasta
- 2 cans (5 ounces each) water or olive oil packed albacore tuna (it's best to use a brand like Wild Planet to avoid the massive amounts of mercury in tuna)
- 1 pint cherry tomatoes, halved
- 6 ounces (or more if you want) of bocconcini or fresh mozzarella, cut into bite size pieces
- 1 teaspoon lemon zest
- 1 tablespoon capers, drained (optional - I do not add these)
For the dressing
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced (or use 1/2 teaspoon prepared garlic)
- 2 teaspoons Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- fresh basil for garnish (I skipped this because I did not have any)
Step #1 Cook penne or fusilli according to package directions but cut the cooking time short by a few minutes to avoid the pasta being too mushy in the salad. The pasta will soak up the dressing so yo will want to cook it until it's al dente.
Step #2 Prepare the dressing by mixing all of the ingredients together well.
Step #3 After the pasta is cooked, drain and rinse under cold water.
Step #4 Add all ingredients together in a large bowl and pour dressing. Mix well until everything is coated with the dressing. Refrigerate and serve cold.
This is a recipe you may want to keep in mind for picnics and potlucks because it's not your classic tuna salad and it seems like these days more and more people are drawn to trying new recipes.