Update my dinner status, I'm making this tonight.
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Servings: 2 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 Tuna steaks; (about 1 inch
- ; (6-ounce)
- 2 tb Thinly sliced fresh basil
- 2 1/2 c Hot cooked farfalle; (about
- ; uncooked bow tie
- ; pasta)
- 2/3 c Drained diced bottled
- ; pepper
- 1/4 c Crumbled feta cheese; (1
- 10 md Pitted ripe olives
- 1 Garlic clove; minced
- 2 ts Lemon juice
- Vegetable cooking spray
- 1/4 ts Pepper
Preparation
Coat a medium nonstick skillet with cooking spray, and place over medium-high heat until hot. Add tuna, and cook for 5 minutes on each side or until fish flakes easily when tested with a fork. Cut tuna into bite-size pieces, and set aside. Combine basil, lemon juice, pepper, and garlic in a medium bowl, and stir with a wire whisk until blended. Add the tuna, pasta, roasted red bell pepper, feta cheese, and ripe olives, and toss gently to coat. Serve warm or at room temperature. S: 2 servings (serving size: 2 cups). Nutritional Information: CALORIES 523 (21% from fat); PROTEIN 36.2g; FAT 12g (sat 4g, mono 4.2g, poly 2.5g); CARB 63.2g; FIBER 3.5g; CHOL 54mg; IRON 4.4mg; SODIUM 588mg; CALC 108mg SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 170 Converted by MC_Buster. Converted by MM_Buster v2.0l.
