| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | 1995 | 2 | Servings | |
INGREDIENTS
| Vegetable cooking spray | ||
| 2 | Tuna steaks, about 1 inch | |
| thick | ||
| 6-ounce | ||
| 2 | T | Thinly sliced fresh basil |
| 2 | t | Lemon juice |
| 1/4 | t | Pepper |
| 1 | Garlic clove, minced | |
| 2 1/2 | c | Hot cooked farfalle, about |
| 2 cups | ||
| uncooked bow tie | ||
| pasta | ||
| 2/3 | c | Drained diced bottled |
| roasted red bell | ||
| pepper | ||
| 1/4 | c | Crumbled feta cheese, 1 |
| ounce | ||
| 10 | Pitted ripe olives |
INSTRUCTIONS
Coat a medium nonstick skillet with cooking spray, and place over medium-high heat until hot. Add tuna, and cook for 5 minutes on each side or until fish flakes easily when tested with a fork. Cut tuna into bite-size pieces, and set aside. Combine basil, lemon juice, pepper, and garlic in a medium bowl, and stir with a wire whisk until blended. Add the tuna, pasta, roasted red bell pepper, feta cheese, and ripe olives, and toss gently to coat. Serve warm or at room temperature. S: 2 servings (serving size: 2 cups). Nutritional Information: CALORIES 523 (21% from fat); PROTEIN 36.2g; FAT 12g (sat 4g, mono 4.2g, poly 2.5g); CARB 63.2g; FIBER 3.5g; CHOL 54mg; IRON 4.4mg; SODIUM 588mg; CALC 108mg SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 170 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 410
Calories From Fat: 145
Total Fat: 16.3g
Cholesterol: 24mg
Sodium: 704mg
Potassium: 587.5mg
Carbohydrates: 52.3g
Fiber: 3.8g
Sugar: 22.7g
Protein: 15.5g