This refreshing entree is perfect for a warm summer day.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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; protein 19.6g; carbohydrates 32g; dietary fiber 4.7g; sugars 7.9g; fat 12.1g; saturated fat 1.8g; cholesterol 25.3mg; vitamin a iu 1465IU; vitamin c 70.5mg; folate 105.1mcg; calcium 112mg; iron 2.7mg; magnesium 96.6mg; potassium 658.4mg; sodium 107.5mg.