INGREDIENTS:2/3 cup large pasta shells, cooked 2 oz. canned kidney beans, drained ¼ cup carrots, sliced, lightly steamed ¼ cup green bell peppers, julienne ¼ cup red bell peppers, julienne ¼ cup red onion, slivered 1 can (3 oz.) solid yellowfin tuna in olive oil, drained 1 tsp. balsamic vinegar Lettuce leafDIRECTIONS:1. Toss shells with beans and vegetables. 2. Add tuna (leave in chunks) to salad and toss gently. 3. Sprinkle balsamic vinegar over salad and toss gently. 4. To plate, place ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.