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Categories: Fish and shellfish, Main courses

Tossed Tuna Pasta

Tossed Tuna Pasta
Los Angeles Times

There are a few reasons I like tuna packed in olive oil so much. First, it's so moist. Second, it's so flavorful. And finally, it comes in really big chunks--a nice complement to pasta or gnocchi. Look for jars of ... Read more

Total time: 30 minutes | Serves 4
  • 2 (6-ounce) jars tuna packed in olive oil
  • 1/4 cup pitted Nicoise olives
  • 1 (6 1/2-ounce) jar artichoke hearts in water, drained
  • 2 tablespoons capers
  • 1/4 cup lemon juice
  • 1/4 cup chopped parsley
  • Salt
  • 3/4 pound pasta, such as medium shells or gnocchi
  • Pepper

Step 1Bring a large pot of water to a boil.

Step 2Place the tuna and its oil in a large serving bowl. Gently break up the tuna into bite-sized chunks.

Step 3Slice the olives in half and add to the bowl. Slice the artichokes in half lengthwise and add them to the bowl with the capers, lemon juice and parsley. Set the mixture aside.

Step 4Add salt to the boiling water, then the pasta, and cook until al dente, 7 to 10 minutes. Drain. Add to the tuna mixture and toss well to combine. Season to taste with salt and pepper.

Each serving:
327 calories; 771 mg sodium; 15 mg cholesterol; 9 grams fat; 2 grams saturated fat; 29 grams carbohydrates; 30 grams protein; 3.23 grams fiber.
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