Recipe Ingredients

• canned tuna in water644g
• artichoke hearts560g
• wholemeal pasta245g
• cherry tomatoes350g
• spinach294g
• feta392g
• fresh parsley105g

Seasoning (counted in the macros): salt, black pepper

Preparation Steps

1. Boil 245 g of whole wheat pasta in salted water for 9 to 10 minutes, until just tender. Drain and rinse with cold water so it stops cooking. Let it dry well.
2. Open the 5 cans of tuna and drain them well. Flake the tuna with a fork (644 g in total for 7 servings).
3. Drain the artichoke hearts (560 g) and cut each heart into quarters.
4. Halve the cherry tomatoes (350 g). Chop the fresh parsley (105 g). Crumble the feta (392 g) with your hands.
5. Wash the fresh spinach (294 g) and dry it. Keep it whole or tear the larger leaves.
6. In a large bowl, mix the cold pasta, tuna, artichoke, tomato and parsley. Season with a little salt and pepper. Do not add dressing: the tuna and feta give enough flavor.
7. Divide into 7 boxes. Keep the spinach and feta on top in each box and mix just before eating, so the spinach stays fresh.
8. At work, stir the box and eat cold, or heat the pasta part for 1 minute in the microwave and add the spinach and feta after.