Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: EatingWell Magazine, May/June 1992


Ingredient Checklist


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.

  • 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 calories; protein 36.2g; carbohydrates 77.8g; dietary fiber 14.6g; sugars 9.8g; fat 5.7g; saturated fat 0.9g; cholesterol 33.2mg; vitamin a iu 3694.5IU; vitamin c 35.1mg; folate 84.3mcg; calcium 135.1mg; iron 5.5mg; magnesium 184.4mg; potassium 1152.9mg; sodium 474mg; thiamin 1.7mg.

4 starch, 2 vegetable, 1/2 fat