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
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|Serving Size: 1 Serving (546g)|
|Recipe Makes: 2|
|Calories from Fat: 147 (11%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 101.8mg||31 %|
|Sodium 581.6mg||20 %|
|Potassium 1690.6mg||44 %|
|Total Carbohydrate 227.9g||67 %|
|Dietary Fiber 32.3g||129 %|
|Sugars, other 195.6g|
|Protein 65.4g||93 %|
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Calories per serving: 1302
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