Put a large pot of lightly salted water on to boil.
Combine tuna, 1/3 cup red peppers, onion (or scallions) and capers in a large bowl.
Combine yogurt, basil, oil, lemon juice, garlic, salt, pepper and the remaining 1/3 cup red peppers in a blender or food processor. Puree until smooth.
Cook pasta until just tender, 10 to 14 minutes or according to package directions. Drain and rinse under cold water. Add to the tuna mixture along with the red pepper sauce; toss to coat.
4 servings, about 1 cup each.
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|Serving Size: 1 recipe (124g)|
|Recipe Makes: 0|
|Calories from Fat: 492 (96%)|
|Amt Per Serving||% DV|
|Total Fat 54.7g||73 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 26.1g|
|Polyunsanturated Fat 17.9g|
|Cholesterol 1.7mg||1 %|
|Sodium 530.8mg||18 %|
|Potassium 135.1mg||4 %|
|Total Carbohydrate 6.1g||2 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 5g|
|Protein 2.4g||3 %|
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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: 512
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