Tuna pasta with sun-dried tomato
A quick tuna and pasta dish that leans on the tuna's built-in seasoning and sun-dried tomato. The briny, tangy can does most of the work while the pasta cooks, leaving you with dinner in under twenty minutes.
About 390 calories a serving, 22 g protein, 70 g carbohydrate, 4 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.
To buy
- 1 fresh lemon
- 1 bunch fresh parsley
From your shelf
- 1 can (5 oz) wild caught seasoned with lemon & pepper tuna
Staples
- 6 oz pasta
- 1 clove garlic
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
- Bring a pot of salted water to boil and cook 6 oz of pasta until al dente, about eight minutes; set aside a cup of the pasta water before draining.
- While the pasta cooks, mince 1 clove of garlic and warm 2 tablespoons of olive oil in a wide pan over medium heat; add the garlic and cook until fragrant, about 30 seconds.
- Drain the tuna and add it to the pan along with the pasta, stirring gently to combine; add a splash of the reserved pasta water to loosen the sauce, then season with salt and pepper to taste.
- Finish with a squeeze of fresh lemon juice and a small handful of chopped fresh parsley, then serve right away.
Note Swap the pasta for rice or couscous if you have it. Leftovers keep for two days in the fridge; reheat gently with an extra splash of water. Serve with a green salad or roasted vegetables on the side.
On the label
LIGHT TUNA, WATER, SUN-DRIED TOMATOES (TOMATO, SALT), SUGAR, 2% OR LESS OF DISTILLED VINEGAR, SEASONING (GARLIC POWDER, SALT, TOMATO POWDER, MALTODEXTRIN, SPICES, SUGAR, PAPRIKA, ONION POWDER, GREEN BELL PEPPER POWDER, NATURAL FLAVORS, CITRIC ACID, EXTRACTIVE OF PAPRIKA [COLOR]), MODIFIED CORN STARCH, SALT, GARLIC, TOMATO PASTE (TOMATO CONCENTRATE, CITRIC ACID), NATURAL FLAVORS, YEAST EXTRACT, DRIED BASIL
Bumble Bee, entrees, sides & small meals, serving 71 GRM, package 2.5 oz. Ingredients as printed on the label.
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Cooks as tuna, lemons, canned tuna. Half of it left? Use up the tuna.