Tossed Tuna Pasta

By á-170456

Ingredients

• 2 jars tuna packed in olive oil - (6 oz ea)
• 1/4 cup pitted Nicoise olives
• 1 jar artichoke hearts in water - (6 1/2 oz) drained
• 2 tablespoons capers
• 1/4 cup lemon juice
• 1/4 cup chopped parsley
• Salt to taste
• 3/4 pound medium shell or gnocchi pasta
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Bring a large pot of water to a boil.

Place the tuna and its oil in a large serving bowl. Gently break up the tuna into bite-sized chunks.

Slice the olives in half and add to the bowl. Slice the artichokes in half lengthwise and add them to the bowl with the capers, lemon juice and parsley. Set the mixture aside.

Add salt to the boiling water, then the pasta, and cook until al dente, 7 to 10 minutes. Drain. Add to the tuna mixture and toss well to combine. Season to taste with salt and pepper. Serve with a loaf of rustic Italian bread and a bottle of wine.

This recipe yields 4 servings.

Each serving: 327 calories; 771 mg sodium; 15 mg cholesterol; 9 grams fat; 2 grams saturated fat; 29 grams carbohydrates; 30 grams protein; 3.23 grams fiber.