Italian Tuna Express Lunch Recipe

A delicious way to use up leftover pasta and veges! 

Ingredients

1 cup cooked pasta
½ cup canned flavoured crushed tomatoes such as basil and oregano
1 cup cooked vegetables such as zucchini, carrot, broccoli, pumpkin
⅓ cup tuna canned in springwater, drained (50g)
¼ cup reduced fat grated cheddar cheese
6 dried apricots (halves)
1 cup canned fruit in natural juice
10 rice crackers with 3 Tbsp tomato based salsa

Method

Combine pasta, and vegetables and stir through tomato mix.
Top with cheese and pack into an air-tight container.
Place inside your HWFL Lunch & Snack cooler bag along with the other items listed to guarantee you have healthy food on hand to power you through the day.

The contents can be spread out over the day to ensure adequate energy levels and well regulated blood sugar.