- 4 separate tuna steak parcels
- 8 oz whole wheat pasta
- 4 tablespoons fat free Italian dressing
- 14 oz coleslaw mix
- 1/4 cup unsalted nuts (crushed)
- While the oven is preheating, prepare four separate tuna steak parcels by placing one frozen tuna steak on a piece of aluminum foil and seasoning each tuna steak with a little garlic powder and pepper, and then loosely wrap each steak.
- Fill a pot with water and bring it to a boil for the pasta.
- While the water is coming to a boil, place the tuna steak parcels in the middle of the oven directly on the shelf, and bake until the flesh of the steak flakes easily and looks opaque (about 18 minutes).
- Cook 8 oz. of whole wheat pasta according to package directions and drain when cooked.
- While the pasta and fish parcels finish cooking, heat 2 tbsp. of at-free Italian dressing in a frying pan, add one 14 oz. package classic coleslaw mix (shredded cabbage and carrots), and sauté over medium-high heat until the mix is soft-tender (about five minutes) being sure to stir constantly.
- Add the cooked pasta to the coleslaw along with ¼ cup of your favorite unsalted nuts, crushed, and 2 tbsp. of Italian dressing. Then toss to mix well and heat through.
- Serve each plate with ¼ of the pasta mixture topped with one piece of baked tuna.
- For dessert, serve a pudding cup mixed with a handful of sliced strawberries and/or raspberries.
- For fresh or thawed steaks, cut down on the cooking time.
- If using bottled salad dressing isn’t your thing, then make your own by mixing equal parts of olive oil and balsamic vinegar, then add some garlic powder and dried Italian seasoning.
- Try broccoli slaw mix instead of coleslaw mix, and salmon steaks instead of tuna.