Gary was really in the mood for something tasty tonight and had all the ingredients he needed to make his favorite pescetarian meal: Tuna Pesta & Sun-dried Tomato pasta with garlic and herb panini bread. And what meal would be complete without a Pump House Beer to accompany it:
#NBrepresent
Here's the recipe that Gary used, taken from Chatelaine's Dinner in 30:
Prep time: 5 minutes /Total: 15 minutes
Ingredients:
- 450g package of penne (or any pasta of your choice)
- 2 cans of 170g light tuna in vegetable broth and oil (do not drain)
- 1/2 cup finely chopped sun-dried tomatoes
- 2/3 cup pesto
Note: Gary usually just eye-balls the amount of sun-dried tomatoes and pesto to be proportionate to the amount of pasta cooked.
Directions:
- Cook pasta in a large pot of boiling water, following the package directions but omitting salt, until al dente (7-8 minutes).
- Drain pasta and return to pot. Stir in tuna with broth and oil, sun-dried tomatoes, and pesto until combined. Serve immediately.
Serves 4
Per serving: 594 calories, 32g protein, 72g carbs, 19g fat, 5g fibre, 707g sodium, excellent source of iron.
Gary especially loves this recipe because it is very quick and easy to make, delicious, and high in protein, which is ideal for a post-gym meal. Except Gary hates the gym.
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