Chopped salad al tonno

Try this delectable Chopped Salad al Tonno - a tantalizing blend of fresh veggies, hearty tuna, and zesty vinaigrette. Perfect for a light and flavorful meal!

Ingredients:

• 3 ¼ cups water
• 230g whole-wheat spaghetti
• ½ cup Castelvetrano olives, cut away from the pit
• 2 teaspoons fresh lemon zest, plus juice of half a lemon
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 2 (140g) cans unsalted tuna, drained and flaked
• 3 tablespoons chopped fresh dill
• 2 tablespoons extra-virgin olive oil

Instructions:

1. In a large deep skillet, mix together water, spaghetti, olives, lemon zest, lemon juice, salt, and pepper. Heat until it starts boiling, then lower the heat and let it simmer lively. Cook while stirring occasionally until the pasta becomes tender and most of the water is absorbed, which should take around 10 to 12 minutes. Take the skillet off the heat and add tuna, dill, and oil, then stir well.

Summary:

• Calories: 858 kcal
• Fat: 55 g
• Protein: 72 g
• Carbs: 31 g
• Potassium: 2236 mg
• Magnesium: 172 mg