0.0 – 0 reviews • Easy Main Dish
| Level: |
Easy |
| Total: |
20 min |
| Prep: |
20 min |
| Yield: |
4 servings |
Ingredients
- Salt
- 1 pound tubetti, or elbow macaroni
- 1/4 cup olive oil
- 2 cans (7 ounces each) tuna packed in water
- 10 ounce package frozen petite peas, thawed
- 1/4 cup lemon juice
- 2 tablespoons green olive paste or pesto
- 1/2 teaspoon dried red pepper flakes
Instructions
- Bring a pot of salted water to a boil. Add pasta and cook until tender but still firm to the bite, about 10 minutes.
- Place 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 tuna mixture to the pot and toss to combine; cover the pot and let mixture 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 with a vinaigrette; chopped fresh tomatoes are a nice addition as would be chopped fresh parsley.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
692 |
| Total Fat |
17 g |
| Saturated Fat |
3 g |
| Carbohydrates |
96 g |
| Dietary Fiber |
7 g |
| Sugar |
7 g |
| Protein |
38 g |
| Cholesterol |
36 mg |
| Sodium |
735 mg |
