This jazzed-up tuna recipe came from a nutritionist I worked with at a prenatal clinic,” writes Mary tuna pasta salad Eck from Cincinnati, Ohio. It’s so full of protein and flavor that we shared it with many of our clients. Cover and refrigerate for at least 30 minutes.
With eggs and of course tuna and pasta it’s the perfect light weeknight dinner! Bring a large pot of salted water to a boil, add pasta and cook until soft but firm. Drain in a colander and set aside to cool. Add the beans to a small pot of boiling water and cook for a few minutes until tender yet firm. Place in cold water to cool down. Gently toss all the ingredients together.