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Tomato, Tuna & Caper Sauce

January/February 1995

Your rating: None Average: 4 (1 vote)

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


Tomato, Tuna & Caper Sauce

Makes: 4 servings, 2/3 cup each

Active Time:

Total Time:

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.

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

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.

Nutrition Bonus: Selenium (51% daily value), Vitamin C (27% dv), Vitamin A (16% dv).

Carbohydrate Servings: 1

Exchanges: 1 vegetable, 1 1/2 lean meat


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