This refreshing entree is perfect for a warm summer day. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Thaw fish, if frozen; rinse fish and pat dry with paper towels. Sprinkle fish with salt and pepper. Lightly coat a medium skillet with nonstick spray and heat over medium-high heat. Add fish and cook for 6 to 9 minutes or until fish begins to flake when tested with a fork (tuna should be slightly pink in the center), turning once. Remove fish from skillet and thinly slice.

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  • Meanwhile, cook pasta according to package directions except omit salt and add snow peas during the last 1 minute of cooking; drain. Rinse with cold water; drain again. In a large bowl, combine pasta mixture, cabbage, red pepper, cucumber and green onion.

  • In a small bowl, whisk together vinegar, olive oil, ginger and honey. Drizzle with pasta mixture with dressing and toss to coat.

  • To serve, divide pasta mixture among 4 serving plates. Top with tuna and sprinkle with sesame seeds.

Tips

Variation: If desired, omit fresh tuna, salt, pepper and nonstick cooking spray, and substitute one 5-ounce can low-sodium chunk light tuna in water, drained. Omit step 1 and serve the drained tuna over the salad as directed in step 3.

Nutrition Facts

310 calories; 12.1 g total fat; 1.8 g saturated fat; 25 mg cholesterol; 108 mg sodium. 658 mg potassium; 32 g carbohydrates; 4.7 g fiber; 8 g sugar; 19.6 g protein; 1465 IU vitamin a iu; 70 mg vitamin c; 105 mcg folate; 112 mg calcium; 3 mg iron; 97 mg magnesium;