Artichoke hearts, capers, and kalamata olives give this quick dish a Mediterranean flair.

Linda Eckhardt
Recipe by Cooking Light August 2004

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Recipe Summary

Yield:
3 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a small nonstick skillet over medium-high heat. Sprinkle tuna with pepper. Coat pan with cooking spray. Add tuna to pan, and cook 3 minutes on each side or until desired degree of doneness. Keep warm.

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  • Combine tomato and next 7 ingredients (through juice) in a large bowl. Add pasta; toss to combine. Arrange about 1 1/3 cups pasta mixture on each of 3 plates. Flake fish with a fork; divide evenly over pasta. Sprinkle each serving with 2 tablespoons cheese.

Nutrition Facts

447 calories; calories from fat 29%; fat 14.2g; saturated fat 3.9g; mono fat 7.2g; poly fat 1.7g; protein 27.5g; carbohydrates 53.1g; fiber 3.8g; cholesterol 29mg; iron 4.3mg; sodium 559mg; calcium 179mg.