Garlicky Tuna Toss
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 437 |
| pro | 29 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 65 g |
| fibre | 4 g |
| chol | 20 mg |
| sodium | 786 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 19 |
| vit A | 8 |
| vit C | 55 |
| folate | 14 |
With a few cans of tuna on your pantry shelves, dinner is only an arm's length — and just a few minutes — away.
Ingredients
Preparation
In skillet, heat oil over medium heat; cook garlic, red pepper and half of the onions for 2 minutes.
Stir in chicken stock; bring to boil. Reduce heat; simmer for 5 minutes. Add drained tuna, salt and pepper; heat through.
Meanwhile, in large pot of boiling salted water, cook fusilli for about 8 minutes or until tender but firm. Drain and return to pot. Add tuna sauce; toss to coat. Serve sprinkled with remaining green onions.
Additional information :
Tip: Choose water-packed tuna instead of oil-packed to keep the dish as low in fat as it is high in flavour. Chunk or whole tuna won't fall apart when tossed with the pasta.
- Keywords : Main Course; Dinner; Boil; Skillet; Green onions; Tuna; Red pepper; Pasta;
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