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

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1995


Recipe Summary

15 mins


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; protein 10.3g 21% DV; carbohydrates 10.9g 4% DV; exchange other carbs 0.5; dietary fiber 2.4g 9% DV; sugars 0.1g; fat 3g 5% DV; saturated fat 0.5g 2% DV; cholesterol 15.3mg 5% DV; vitamin a iu 815.6IU 16% DV; vitamin c 16.1mg 27% DV; folate 8.5mcg 2% DV; calcium 43mg 4% DV; iron 1.9mg 11% DV; magnesium 34.6mg 12% DV; potassium 469.5mg 13% DV; sodium 666.8mg 27% DV; thiamin 0.1mg 8% DV.