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Add a photoServings: 4
Ingredients
- salt
- 1 lb tubetti or possibly elbow macaroni
- 1/4 c. extra virgin olive oil
- 14 ounce tuna packed in water
- 10 ounce frzn petite peas, thawed
- 1/4 c. lemon juice
- 2 Tbsp. green olive paste or possibly pesto
- 1/2 tsp dry red pepper flakes
Directions
- Bring a pot of salted water to a boil. Add in pasta and cook till tender but still hard to the bite, about 10 min. Place extra virgin olive oil, tuna, peas, lemon juice, olive paste and pepper flakes in a mixing bowl and mix well with a fork. When pasta is cooked, drain it thoroughly and return it to the pot, off heat, add in tuna mix to the pot and toss to combine; cover the pot and let mix sit for a minute to heat through. Season to taste with salt and more pepper flakes if you wish. Leftovers are delicious served as a salad with mustard mayonnaise dressing or possibly with a vinaigrette; minced fresh tomatoes are a nice addition as would be minced fresh parsley.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 4 servings | |
| Calories 724 | |
| Calories from Fat 212 | 29% |
| Total Fat 23.85g | 30% |
| Saturated Fat 4.1g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 114mg | 5% |
| Potassium 536mg | 15% |
| Total Carbs 86.27g | 23% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.45g | 2% |
| Protein 38.69g | 62% |
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