Mediterranean Omega-Rich Tuna & Sardine Teff Pasta Salad
A protein-packed, gut-friendly pasta salad featuring sustainable seafood and nutrient-dense ingredients
Equipment
- Large pasta pot
- Colander
- Small bowl for dressing
- Sharp knife
Ingredients
- 8 oz organic teff pasta
- 1 can pole-caught, low-mercury tuna, drained
- 1 can wild-caught sardines in olive oil
- 2 organic celery stalks finely diced
- 2 organic green onions thinly sliced
- 1/2 organic red onion finely diced
- 2 TBSP zen basil seeds
Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 organic lemon juiced
- 2 tablespoons avocado mayo
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Dressing
- Cook teff pasta according to package directions. Drain and cool completely.
- In a large bowl, gently flake tuna and sardines.
- Add diced celery, green onions, and red onion to the bowl.
- In a small bowl, whisk together olive oil, vinegar, lemon juice, avocado mayo, salt, and pepper.
- Combine cooled pasta with the seafood mixture.
- Pour dressing over pasta mixture and toss gently.
- Fold in watercress.
- Top with zen basil seeds before serving.
Notes
- Storage: Keeps well in refrigerator for up to 3 days
- Meal Prep Tip: Prepare pasta ahead and store separate from other ingredients
- Mercury-Safe: Use only tested, low-mercury tuna for optimal safety
- Lectin-Free: Teff pasta provides a safe alternative to traditional wheat pasta
Nutrition
Calories: 425kcalCarbohydrates: 28gProtein: 32gFat: 23gFiber: 4g
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