Tomato, Tuna & Caper Sauce

http://www.eatingwell.com/recipes/tomato_tuna_caper_sauce.html

From EatingWell:  January/February 1995

Lemon zest, capers and tuna lend a bright Mediterranean flavor to this simple marinara sauce. Serve over whole-wheat linguine.

4 servings, 2/3 cup each | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

• 2 cups marinara sauce
• 1/4 cup chopped fresh parsley
• 2 tablespoons drained capers, rinsed and chopped
• 1 1/2 teaspoons freshly grated lemon zest
• 1 6-ounce can water-packed chunk light tuna, drained and flaked (see Note)
• Freshly ground pepper, to taste

Preparation

1. Combine marinara sauce, parsley, capers and lemon zest in a saucepan; bring to a simmer over medium heat and cook, stirring, for 1 minute. Stir in tuna and season with pepper.

Nutrition

Per serving : 123 Calories; 3 g Fat; 0 g Sat; 1 g Mono; 13 mg Cholesterol; 11 g Carbohydrates; 13 g Protein; 2 g Fiber; 705 mg Sodium; 493 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 vegetable, 1 1/2 lean meat

Tips & Notes

• Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe