Tomato, Tuna & Caper Sauce

Tomato, Tuna & Caper Sauce

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From: EatingWell Magazine, January/February 1995

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 cups marinara sauce
  • ¼ cup chopped fresh parsley
  • 2 tablespoons drained capers, rinsed and chopped
  • 1½ teaspoons freshly grated lemon zest
  • 1 6-ounce can water-packed chunk light tuna, drained and flaked (see Note)
  • Freshly ground pepper, to taste


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  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.
  • 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 information

  • Per serving: 111 calories; 3 g fat(0 g sat); 2 g fiber; 11 g carbohydrates; 10 g protein; 8 mcg folate; 15 mg cholesterol; 0 g sugars; 816 IU vitamin A; 16 mg vitamin C; 43 mg calcium; 2 mg iron; 667 mg sodium; 470 mg potassium
  • Nutrition Bonus: Vitamin C (27% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1½ lean meat

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