Mediterranean Canned Tuna Pasta Toss
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Mediterranean Canned Tuna Pasta Toss is easy to make, economical, delicious and can be made gluten-free too. BONUS leftovers make a great tuna pasta salad for lunch the next day.
- 10 ounces dried pasta (I used gluten-free pasta)
- 4 tsp capers (drained)
- 1 pound cherry tomatoes
- 1 tbsp olive oil (I used flavoured olive oil)
- 8 ounces canned tuna (packed in oil)
- 2 tsp Italian seasoning
- 1/4 cup black olives (sliced)
- 1/4 cup feta cheese (crumbled)
- salt & pepper (to taste)
Put on a large pot of water to boil. Once boiling, add the pasta and cook until your desired level of doneness.
Wash the tomatoes, cut in half. Set aside.
Open the tuna, drain, flake and set aside.
Heat a large (non-stick) skillet to medium-high. Add the olive oil.
Fry the capers until crisp, and remove from pan. Set aside.
To the pan add the tomatoes, tuna, and seasonings.
Drain the pasta, reserving a cupful of water.
Add the water to the pan. Cook until ingredients are heated through.
Add the pasta and capers. TOSS!
Place in serving bowls and garnish with olives and feta cheese.
If you are lucky enough to have leftovers, lunch the next day is made. This tastes great cold too.
Feel free to use canned tuna in water if you want to cut down on calories.
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Calories: 402kcal | Carbohydrates: 58g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 448mg | Potassium: 518mg | Fiber: 3g | Sugar: 5g | Vitamin A: 675IU | Vitamin C: 25.8mg | Calcium: 102mg | Iron: 3mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.