Lemony tuna pasta salad | Marine Stewardship Council

Ingredients

• 8 oz box gluten-free rotini pasta
• 1 tablespoon olive oil
• 1 bunch of asparagus cut into pieces
• 1 large zucchini cut into half-moons
• 2 cans MSC certified wild albacore tuna
• 1 1/2 cups arugula
• 1/3 cup toasted pine nuts
• Handful of pea shoots
• Salt and pepper to taste
• Juice and zest of one small lemon
• 1/4 cup olive oil
• 1 1/2 tsp raw honey
• 1 tsp dijon mustard