Photo by: Photo: Maria Robledo

Tuna Noodle Bowl

Tuna Noodle Bowl is the 21st-century version of Tuna Noodle Casserole

  • Yield: Serves 4


  • 1/2 pound bow-tie pasta
  • 2 none medium carrots, thinly sliced
  • 1 cup sugar snap or snow peas, trimmed
  • 1 none red bell pepper, thinly sliced
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 none shallot, finely chopped
  • 1 teaspoon dried thyme
  • 3 tablespoons capers, drained
  • 2 none 6-ounce cans light tuna, preferably in olive oil, drained
  • none Parmesan cheese for grating


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.

Nutritional Information

Amount per serving
  • Calcium: 49mg
  • Calories: 552none
  • Calories from fat: 0%
  • Carbohydrate: 49g
  • Cholesterol: 14mg
  • Fat: 25g
  • Fiber: 4g
  • Iron: 4mg
  • Protein: 32mg
  • Saturated fat: 4g
  • Sodium: 501mg

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Tuna Noodle Bowl Recipe