Artichoke hearts, capers, and Kalamata olives give this quick dish a Mediterranean flair. (Cooking Light magazine 8-04)
1. Heat a small nonstick skillet over medium-high heat. Sprinkle tuna with pepper. Coat pan with cooking spray. Add tuna to pan, and cook 3 minutes on each side or until desired degree of doneness. Keep warm.
2. Combine tomato and next 7 ingredients (through juice) in a large bowl. Add pasta; toss to combine. Arrange about 1-1/3 cups pasta mixture on each of 3 plates. Flake fish with a fork; divide evenly over pasta. Sprinkle each serving with 2 tablespoons cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (316g) | ||
Recipe Makes: 3 | ||
|
||
Calories: 232 | ||
Calories from Fat: 47 (20%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 5.3g | 7 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 53.9mg | 17 % | |
Sodium 358.2mg | 12 % | |
Potassium 760.4mg | 20 % | |
Total Carbohydrate 25.9g | 8 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 21.6g | ||
Protein 22g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 232
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.