Saturday, July 23, 2011

Skinny-ed Up Recipe

As yummy as the regular recipes are,
I am always scouting out substitute versions of my favorite calorie-packed dishes that are both delicious and healthy
Take tuna salad for example.
Tasty, but all that mayonnaise is just going straight to my love handles.
Not to mention I've been having this random craving for green olives lately.
They are like little pimiento stuffed balls of glory!
And I don't even like green olives!
Or used to not like them I guess.
My tastes are out of wack these days.
So naturally when I saw this recipe on (my version is slightly adapted) and it called for capersI just knew I had to try it!

FYI: capers are unripened flower buds from an Asian/Mediterranean plant that have been pickled, giving them a similar taste and texture to green olives!
Satisfying my craving this way seemed much more logical than opening a whole jar of mother's green olives for one single bite!
Anyways, here you go...

Mayo-Less Arugula and Tuna Salad
(for one)

1-3oz can tuna, drained
1/2 c. cooked whole wheat pasta
1/2 T. extra virgin olive oil
1 T. red wine vinegar
1/2 T. capers, drained
Freshly ground black pepper
2 T. freshly grated Parmesan cheese

Cook pasta as directed on the box.
Drain pasta and rinse with cold water. (No one like warm tuna salad!)
Combine all ingredients in a small mixing bowl and toss well.
Relish in how simple to make yet utterly scrumptious this dish is!

Happy Tummy! Oh Happy Life!

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