Cook the penne pasta in boiling salted water as per the packet instructions until you have al dente (cooked but firm) pasta.
Snap off the tough ends from the asparagus spears.
Blanch the asparagus in the boiling pasta water for a minute, then run under cold water to cool off.
Drain the water from the cans of tuna.
Chop all the vegetables into bite sized pieces and finely chop the herbs.
Put the tuna, vegetables, spices and herbs in a bowl and mix.
Add the lemon juice and mix again.
Add the olive oil and mix again.
Drain the water from the cooked pasta and return it to the saucepan (with heat off) and stir in the aioli.
Mix all the ingredients together in the pasta saucepan.
Serve in 4 individual bowls or one big one.
Best eaten fresh while the vegetables are still crisp. Get a traditional Greek or Turkish aioli if you can as it is far superior to commercial supermarket garlic mayonnaise.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (413g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 113 (19%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 37.7mg||12 %|
|Sodium 2478.6mg||85 %|
|Potassium 745.3mg||20 %|
|Total Carbohydrate 86g||25 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 83.6g|
|Protein 31.1g||44 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 593
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