The Biology of Fat Loss Mechanics – Part 3
By Roland Pankewich Read Part 1 HERE Read Part 2 HERE So far we have outlined some basic principles that ...
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Italian Pasta with Tuna
Ingredients:
1 box gluten free pasta (shells, elbows, etc)
1 Tbsp coconut or MCT oil, separated
3 cloves garlic, minced
4 cans Tuna (about 16-20 oz)
1/2 to 1 tsp chili flakes (adjust to taste)
1/2 tsp dill
2 lemons: Juice and Zest
1 cup peas (if frozen, defrost and rinse/ if canned, rinse and drain)
1/4 cup water or stock
1 bunch parsley, roughly chopped
1 tsp capers (optional)
Salt and Pepper to taste
Directions:
1. Cook pasta according to directions. When drained, toss with 1/2 Tb oil to prevent sticking.
2. In a large pan, heat 1/2 Tb oil over medium heat. Add garlic and saute 4-5 minutes (until light brown).
3. Add pasta, tuna, spices, lemon juice, zest, peas, and 1/4 cup water or stock. Heat through for 3-4 minutes.
4. Add parsley (and capers, if using) and toss gently. Season with salt and pepper and serve.
