I haven’t had many cravings throughout my pregnancy thus far, but there was one week in particular where all I wanted was tuna fish and egg salad. Kind of random, but honestly, kind of not. I’ve always loved tuna fish and oddly enough tuna macaroni salad is somewhat of a comfort food to me. My mom used to make this for us growing up and since it’s so easy to whip up it’s continued to be one of my go-to staples.
After doing my first Whole30 I found that certain types of pasta tend to upset my stomach so I’ve been testing different alternatives ever since. Let me tell you not every pasta is the same and the brand definitely makes a huge difference. I’ve tested whole wheat and chickpea options, and while there are some I like, this Green Lentil Pasta by Tolerant Foods, is hands down one of my favorite. It doesn’t taste very lentil-y, is easy on my stomach, and is made with just one ingredient. Each serving is also full of protein (25g) and 44% of your dietary fiber. If that wasn’t enough, they are also certified gluten free, kosher, and vegan. I can find their products at my local grocery store and Whole Foods, but check out their store finder here for the location closest to you.
Tolerant Foods also does have a green lentil elbow macaroni, I just happened to already have this penne on hand and when looking for a quick, fulfilling meal am not picky. This recipe is truly flavorful and a great alternative to your traditional wrap or sandwich. The sweet pickle relish is what really makes this dish pop so would love to know if this is something you’ve ever added to your tuna before!
