Tuna, Roast Pepper and Arugula Fettuccine

[migration] empty title 289 Author: Canadian Living Credits: [migration] empty title 289

  • Portion size 4 servings


  • 12 oz fresh fettuccine
  • 2 cans (each 170 g)solid white tuna drained
  • 2 roasted red peppers chopped
  • 1 clove garlic minced
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 arugula shredded


In large pot of boiling salted water, cook fettuccine until tender but firm, about 3 minutes.

Meanwhile, in large serving bowl, break tuna into chunks; add red peppers, garlic, pepper and salt. In small bowl, gradually whisk oil into lemon juice; pour half over tuna mixture and mix well.

Reserving 1/2 cup (125 mL) cooking liquid, drain fettuccine; place on tuna mixture. Pour remaining oil mixture over top; top with arugula and toss, adding reserved cooking liquid as desired to moisten.

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Tuna, Roast Pepper and Arugula Fettuccine