| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
1995 |
2 |
servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 2 |
|
Tuna steaks; (about 1 inch thick) |
|
|
; (6-ounce) |
| 2 |
tb |
Thinly sliced fresh basil |
| 2 |
ts |
Lemon juice |
| 1/4 |
ts |
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 |
md |
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
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