Fresh tuna, tomatoes and garlic make a rich and hearty pasta dish.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1992
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tuna and saute until browned on the outside but still pink inside, about 2 minutes. Remove from the pan, season with salt and pepper and set aside.

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  • Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add onions, carrots, celery and 3 teaspoons of the chopped garlic. Saute until the vegetables are softened, about 3 minutes. Add tomatoes and mash with the back of a spoon or a potato masher. Add broth, wine, thyme, strips of lemon zest and bay leaf; bring to a boil over medium-high heat. Cook until slightly thickened, about 15 minutes.

  • Return the tuna to the sauce, reduce heat to low and simmer, stirring occasionally, until the fish is opaque in the center, about 5 minutes more. Discard strips of lemon zest and bay leaf. Taste and adjust seasonings.

  • Meanwhile, combine parsley, grated lemon zest and the remaining 1 teaspoon chopped garlic in a small bowl; set aside.

  • Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Drain and place on individual plates. Spoon the tuna sauce over the top. Sprinkle with the parsley mixture and serve.

Nutrition Facts

516.3 calories; protein 36.2g 73% DV; carbohydrates 77.8g 25% DV; exchange other carbs 5; dietary fiber 14.6g 58% DV; sugars 9.8g; fat 5.7g 9% DV; saturated fat 0.9g 5% DV; cholesterol 33.2mg 11% DV; vitamin a iu 3694.5IU 74% DV; vitamin c 35.1mg 58% DV; folate 84.3mcg 21% DV; calcium 135.1mg 14% DV; iron 5.5mg 31% DV; magnesium 184.4mg 66% DV; potassium 1152.9mg 32% DV; sodium 474mg 19% DV; thiamin 1.7mg 169% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/05/2018
This was wonderful. Followed all except instead of wine did some seafood stock in its place. Didn't want to open a wine and stock was open. Used total of 1 teaspoon oil total (with the salmon) and used a blood orange olive oil which was nice. I finally cooked tuna correctly. 1 minute each side and then wait till end to just warm up in sauce. We loved it and it is in my "favorites" file. Easy to put together and flavors really meld and complement the tuna. Read More
Rating: 5 stars
10/30/2011
I think its AAAAWWSOME! cos I have High Blood pressure and have mingraine headches and I hope these meals will cut down my headache and feel better in the long run of life. and thanks for your recipes. sincerly MEL P from Corpus Christi TX Read More
Rating: 5 stars
10/30/2011
It was easy to make smells fantastic and tastes good. The tuna is a little dry but that might have been my fault. Doesn't taste too fishy for people who may not like that 'fishy' taste. I wish the sauce had been thicker maybe add tomato paste?? Overall though I liked it and I especially like the parsley garlic and lemon zest mixture that you add at the end really kicks it up a notch! Read More
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