• Fill a large pot halfway with hot water, cover, and bring to a boil. Uncover, add a pinch of salt, and 10 oz of whole wheat or legume-based pasta for added fiber and nutrients.
• Cook until desired firmness, 8-10 minutes.

• Wash and dry the fresh lemon, grape tomatoes, and baby arugula (unless pre-washed).

• Juice the lemon into a medium saucepan. Drain four cans of chunk light tuna in water, add the lemon juice, and break into bite-sized pieces.
• Blend 1 cup of low-fat Greek yogurt with 2 tbsp of olive oil, a pinch of garlic powder, and some lemon zest for flavor. Add this mixture to the pan along with 4 tbsp capers (rinsed to reduce sodium), 1 tsp garlic powder, and a reduced amount of salt and black pepper.

• Halve the grape tomatoes and set them aside for serving.

• Once the mixture is simmering, remove from heat and cover with a lid to keep warm.

• When the pasta is done, drain it in a colander and return it to the pot.
• Add the warm tuna sauce and toss to coat.

• To serve, divide the pasta among plates. Then mix the baby arugula with the halved tomatoes and dress lightly with a homemade dressing made from olive oil, lemon juice, salt, and pepper to control the amount of oil and salt.
• Top the arugula and tomatoes on or beside the pasta.

Enjoy your vibrant and delicious blend of lemon tuna and whole wheat pasta with arugula salad.