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Tuna Tuscan Style, Pasta with Salad and Fruit

Yield

Ingredients

  • 3 1/2 tuna fish water packed, low sodium
  • 1/2 small onion
  • 4 black olives
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup canned crushed tomatoes, low sodium
  • 1/4 tablespoon olive oil

Nutrition Information

  • calories 566
  • protein 36 g
  • carbohydrate 83 g
  • fat 10 g
  • satfat 1 g
  • sodium 461 mg
  • fiber 11 g
  • sugars 25 g
  • cholesterol 40 mg

How to Make It

  1. Prepare pasta according to recipe (see meal.) Chop onion and olives; drain tuna (or rinse and drain to decrease the sodium if you cannot get low sodium tuna.) In a nonstick saucepan, heat oil over medium heat and sauté onion until translucent, about 2-3 minutes. With a fork, flake tuna into saucepan and add olives, canned tomatoes with liquid, and pepper flakes. Partially cover saucepan, reduce heat to low and simmer for about 15-20 minutes, stirring occasionally, until most of the liquid has evaporated. Add cooked pasta to the sauce, heat through, 1-2 minutes, and serve.