Try this Fresh Tuna and Sun -Dried Tomatoes over Pasta recipe, or contribute your own.
Suggest a better descriptionBring a large pot of salted water to a boil. While this is coming to a boil, heat the olive oil in a large skillet. Add the onion and carrots and saute uncovered, until somewhat softened, about 5 minutes. Stir in the sun-dried tomatoes, lower the heat, cover and simmer until carrots and onions are completely tender, 10 minutes more. Add the pasta to the water and cook for about 10 minutes or until al dente. While pasta is cooking, add tuna, capers and olives to the skillet and saute for a couple of minutes or until tuna is just cooked through. Season to taste with red pepper and taste for salt. Drain pasta, and return it to the pot with parsley; toss until well blended. Spoon pasta into warm pasta bowls and top with tuna sauce. Serve immediately. Yield: 4 servings PASTA MONDAY TO FRIDAY SHOW #PS6542, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved McBusted by Gail Shermeyer <4paws@netrax.net> on Mar 31, 1997 Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6542 Posted to MC-Recipe Digest V1 #549 by 4paws@netrax.net (Shermeyer-Gail) on Apr 04, 1997
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Serving Size: 1 Serving (225g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 68 | ||
Calories from Fat: 63 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 136.3mg | 5 % | |
Potassium 96.3mg | 3 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 0.7g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 68
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