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Tuna Noodle Bowl

Photo: Maria Robledo
Prep time 20 mins
Other time 5 mins
Yield Serves 4
Tuna Noodle Bowl is the 21st-century version of Tuna Noodle Casserole


  • 1/2 pound bow-tie pasta
  • 2 medium carrots, thinly sliced
  • 1 cup sugar snap or snow peas, trimmed
  • 1 red bell pepper, thinly sliced
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 shallot, finely chopped
  • 1 teaspoon dried thyme
  • 3 tablespoons capers, drained
  • 2 6-ounce cans light tuna, preferably in olive oil, drained
  • Parmesan cheese for grating

Nutrition Information

  • calcium 49 mg
  • calories 552
  • caloriesfromfat 0 %
  • carbohydrate 49 g
  • cholesterol 14 mg
  • fat 25 g
  • fiber 4 g
  • iron 4 mg
  • protein 32 mg
  • satfat 4 g
  • sodium 501 mg

How to Make It

  1. Cook pasta in boiling salted water until almost done, about 8 minutes. Add the carrots and peas to the pot and continue cooking until pasta and carrots are firm-tender, about 2 minutes. Transfer pasta with carrots and peas along with the bell pepper to a large bowl. Whisk together the oil, vinegar, shallot, thyme, and salt and freshly ground pepper to taste. Drizzle over pasta and toss with capers and tuna. Taste and adjust seasonings. Divide among four bowls and shave or grate Parmesan over top.