Because this Asian-inspired tuna and pasta dinner-for-four is ready in under 30 minutes, it's the perfect choice for any weeknight. Source: Diabetic Living Magazine
Cook lasagna noodles according to package directions. Drain; let cool. Cut lasagna noodles in half crosswise, then cut each half into long thin strips; set aside.
Drain pineapple, reserving juice. Set pineapple aside. In a small bowl, whisk together the reserved pineapple juice, the soy sauce, honey and cornstarch; set aside.
In a large nonstick skillet, heat oil over medium-high heat. Add green peppers and onions. Cook 2 minutes. Stir in pineapple juice mixture. Cook and stir until thickened and bubbly. Stir in lasagna noodle strips, pineapple chunks and tuna. Cook and gently stir until heated through. If desired, sprinkle with pepper.
2 starch, 1 lean protein, 1/2 fruit, 1/2 vegetable