Fusilli with Tuna

Name: Fusilli with Tuna
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 320 g fusilli; 320 g tuna, canned; 12 sun-dried tomatoes (oil packed); 16 black olives; 3 tbsp lemon; 1/4 cup olive oil; 1/2 cup pasta cooking water; 2 tbsp chives, fresh; 1 pinch salt

104 Reviews

90% would make this recipe again

This dish can be served also at room temperature like a "pasta salad".

Preparation : 10 min Cooking : 15 min

640 calories/serving

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Ingredients

320 g	fusilli, or penne	5 cups
320 g	tuna, canned, in vegetable oil, drained and shredded
12	sun-dried tomatoes (oil packed), minced	50 g
16	black olives, pitted and chopped	6 tbsp
3 tbsp	lemon juice, freshly squeezed	1 lemon
1/4 cup	olive oil	65 mL
1/2 cup	pasta cooking water, approximately	125 mL
2 tbsp	chives, fresh, chopped [optional]	6 g
1 pinch	salt [optional]	0.2 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta.
Meanwhile, manually mince the sun-dried tomatoes or purée them in a blender or food processor on ‘pulse'. Put them in a serving bowl. Pit the olives and chop them coarsely, then add them to the bowl. Pour in the oil and lemon juice.
Open the tuna can, then drain and discard the oil. Shred the tuna and add it to the bowl. Mix and add enough of the pasta cooking water to make a sauce. Adjust the seasoning. Generally, you don't need to add salt since tuna is already salty.
Pour the drained fusilli into the serving bowl and mix thoroughly with the sauce. Serve in the warmed dishes. Scatter chopped chives on top of each serving (optional).

Remarks

Parmesan is not added since the flavour of fish sauces in general does not benefit from the addition of cheese.

Nutrition Facts Table

per 1 serving (350g)

Amount

% Daily Value

Calories

640

Fat

26 g

40 %

Saturated 3.9 g
+ Trans 0 g

19 %

Cholesterol

10 mg

Sodium

460 mg

19 %

Carbohydrate

65 g

22 %

Fibre

5 g

19 %

Sugars

1 g

Net Carbs

60 g

Protein

34 g

Vitamin A

3 %

Vitamin C

30 %

Calcium

4 %

Iron

23 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :

Vegetables and Fruits :	¼	serving
Grain Products :	2 ¾	servings
Milk and Alternatives :	0	serving
Meat and Alternatives :	1	servings

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Claims

This recipe is :

Diet-related health claims :: Artery-healthy, Heart-healthy
Excellent source of :: Magnesium, Manganese, Niacin, Phosphorus, Selenium, Vitamin B12, Vitamin E
Good source of :: Copper, Fibre, Iron, Potassium, Vitamin D, Zinc
Source of :: Folacin, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin K
Low :: Cholesterol, Saturated Fat, Sodium
Free :: Added Sugar, Trans Fat

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DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group	Exchanges
Starches	4
Fruits	0
Vegetables	½
Meat and Alternatives	3
Fats	4 ½

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Members' Reviews

104 Reviews (100 with rating only ) 90% would make this recipe again

Sort By: Most Recent| Rating | Most Helpful

lvb22 4 Fusilli with Tuna

may 11, 2011 | I would make this recipe again

Really good. my daughter is sensitive to tomatoes, but this has just enough tomatoes to give it flavor, but not enough for problems. really need the sundried tomatoes, regular tomatoes don't have enough flavor by themselves. light and refreshing.

Useful 0

SunshineRG 5 Fusilli with Tuna

february 01, 2011 | I would make this recipe again

I enjoy the simplicity of this and it is healthy. enjoy the tart flavour of sundried tomatoes. I added preserved oil olives so it was a little richer in flavour. Just black olives in brine would balance out the saltiness of the sundried tomatoes.

Useful 1