Put enough water in a pot to boil for cooking the pasta. Once the water is boiling, add the pasta, and let it cook for about 10 minutes.
Put the cup of sugar-free natural yogurt in the blender along with the avocado, a pinch of salt, and pepper, and blend until you make the sauce.
Remove the pot with the pasta from the heat, drain it in a colander, add cold water to the pasta, and drain again. Cut the tomato, cucumber, goat cheese, and mango into small cubes.
In a bowl, place the previously drained tuna, add the pasta and the avocado sauce made in the blender.
Add the cucumber and tomato, previously cut into small cubes, to the tuna pasta mixture, and stir very well.
Serve the salad on a plate, garnishing with diced mango, goat cheese, and some mint or spearmint leaves.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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