Like a tuna casserole given a makeover, this pantry dinner is modern, sleek and a whole lot more elegant than anything your grandmother used to serve. The key is using really good-quality tuna, preferably the kind packed in extra-virgin olive oil and imported from Italy or Spain. If you can find a large 7-ounce can, use that. But the more typical size (5 3/4 ounces) will work perfectly well if you can’t. Serve this over toasted slices of crusty bread that you’ve drizzled with oil. A crisp green salad or platter of sliced, salted cucumber is all you need to make a satisfying meal. Featured in: Diana Henry Writes Hundreds Of Great Recipes A Year. How Does She Do It?.
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Serving Size: 1 recipe (41g) | ||
Recipe Makes: 1 | ||
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Calories: 218 | ||
Calories from Fat: 172 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.1g | 26 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 30.9mg | 10 % | |
Sodium 258.2mg | 9 % | |
Potassium 47.2mg | 1 % | |
Total Carbohydrate 10.1g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 9.4g | ||
Protein 2.1g | 3 % | |
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: 218
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