Fusilli with Tuna

3 Reviews
100% would make this recipe again

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

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Preparation : 10 min Cooking : 15 min
410 calories/serving

Ingredients

200 g fusilli, or penne 3 cups
200 g tuna, canned, in vegetable oil, drained and shredded
8 sun-dried tomatoes (oil packed), minced 30 g
12 black olives, pitted and chopped 1/4 cup
2 tbsp lemon juice, freshly squeezed 3/4 lemon
3 tbsp olive oil 45 mL
1/3 cup pasta cooking water, approximately 85 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

  1. To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta.
  2. 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.
  3. 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.
  4. 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).

Observations

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 (220 g)

Amount

% Daily Value

Calories

410

Fat

18 g

28 %

Saturated 2.6 g
+ Trans 0 g

13 %

Cholesterol

10 mg

Sodium

310 mg

13 %

Carbohydrate

41 g

14 %

Fibre

3 g

12 %

Sugars

1 g

Net Carbs

38 g

Protein

21 g

Vitamin A

2 %

Vitamin C

20 %

Calcium

3 %

Iron

15 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Selenium, Vitamin B12
Good source of  :
Iron, Magnesium, Manganese, Phosphorus, Vitamin E
Source of  :
Copper, Fibre, Folacin, Potassium, Vitamin B2, Vitamin B6, Vitamin C, Vitamin D, Vitamin K, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits 0
Vegetables ½
Meat and Alternatives 2
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
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