Tonight’s dinner started the same way as last night’s, with a colorful and tasty salad.

Colorful salad

While the whole wheat penne boiled, John sautéed the vegetables that I had cut up. These were mushrooms, red bell peppers, carrots, celery, pea pods, green onions, and garlic. To moisten the sauce he put in a little chicken stock. The chunks of tuna (from a can) were added after the pasta and the sauce came together. This prevented the tuna from getting too mashed up.

Whole wheat penne with tuna and vegetables.