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Cook Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:4Yield:4 servings, about 1 cup eachJump to Nutrition Facts
Cook Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:4Yield:4 servings, about 1 cup each
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Yield:4 servings, about 1 cup each
Yield:
4 servings, about 1 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 6-ounce can chunk light tuna in water, drained (see Note)1 7-ounce jar roasted red peppers, rinsed and sliced (2/3 cup), divided½cupfinely chopped red onion or scallions2tablespoonscapers, rinsed, coarsely chopped if large2tablespoonsnonfat plain yogurt2tablespoonschopped fresh basil1tablespoonextra-virgin olive oil1 ½teaspoonslemon juice1 small clove garlic, crushed and peeled⅛teaspoonsalt, or to tasteFreshly ground pepper, to taste6 ounces whole-wheat penne or rigatoni, (1 3/4 cups)
Cook Mode(Keep screen awake)
Ingredients
1 6-ounce can chunk light tuna in water, drained (see Note)
1 7-ounce jar roasted red peppers, rinsed and sliced (2/3 cup), divided
½cupfinely chopped red onion or scallions
2tablespoonscapers, rinsed, coarsely chopped if large
2tablespoonsnonfat plain yogurt
2tablespoonschopped fresh basil
1tablespoonextra-virgin olive oil
1 ½teaspoonslemon juice
1 small clove garlic, crushed and peeled
⅛teaspoonsalt, or to taste
Freshly ground pepper, to taste
6 ounces whole-wheat penne or rigatoni, (1 3/4 cups)
DirectionsPut a large pot of lightly salted water on to boil.Combine tuna, 1/3 cup red peppers, onion (or scallions) and capers in a large bowl.Combine yogurt, basil, oil, lemon juice, garlic, salt, pepper and the remaining 1/3 cup red peppers in a blender or food processor. Puree until smooth.Cook pasta until just tender, 10 to 14 minutes or according to package directions. Drain and rinse under cold water. Add to the tuna mixture along with the red pepper sauce; toss to coat.TipsNote: 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.Originally appeared: EatingWell Magazine, July/August 1998
Directions
Put a large pot of lightly salted water on to boil.Combine tuna, 1/3 cup red peppers, onion (or scallions) and capers in a large bowl.Combine yogurt, basil, oil, lemon juice, garlic, salt, pepper and the remaining 1/3 cup red peppers in a blender or food processor. Puree until smooth.Cook pasta until just tender, 10 to 14 minutes or according to package directions. Drain and rinse under cold water. Add to the tuna mixture along with the red pepper sauce; toss to coat.TipsNote: 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.
Put a large pot of lightly salted water on to boil.
Combine tuna, 1/3 cup red peppers, onion (or scallions) and capers in a large bowl.
Combine yogurt, basil, oil, lemon juice, garlic, salt, pepper and the remaining 1/3 cup red peppers in a blender or food processor. Puree until smooth.
Cook pasta until just tender, 10 to 14 minutes or according to package directions. Drain and rinse under cold water. Add to the tuna mixture along with the red pepper sauce; toss to coat.
Tips
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.
Originally appeared: EatingWell Magazine, July/August 1998
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Nutrition Facts(per serving)258Calories5gFat39gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
