Lemon zest, capers and tuna lend a bright Mediterranean flavor to this simple marinara sauce. Serve over whole-wheat linguine. Source: EatingWell Magazine, January/February 1995

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.



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.

Nutrition Facts

111 calories; 3 g total fat; 0.5 g saturated fat; 15 mg cholesterol; 667 mg sodium. 470 mg potassium; 10.9 g carbohydrates; 2.4 g fiber; 10.3 g protein; 816 IU vitamin a iu; 16 mg vitamin c; 9 mcg folate; 43 mg calcium; 2 mg iron; 35 mg magnesium;