Garlicky Tuna Toss
With a few cans of tuna on your pantry shelves, dinner is only an arm's length — and just a few minutes — away.
Servings: 4
Ingredients:
| 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% |
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1 tbsp (15 mL) olive oil
2 cloves garlic, minced
1 small sweet red pepper or roasted pepper, chopped
4 green onions, chopped
1 cup (250 mL) chicken stock
2 cans (each 6 oz/170 g) tuna, drained and broken in chunks
1/4 tsp (1 mL) each salt and pepper
4 cups (1 L) fusilli pasta
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
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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.
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