Fusilli with Tuna

107 Reviews
91% would make this recipe again

This dish can be served also at room temperature like a "pasta salad".

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Preparation : 10 min Cooking : 15 min
640 calories/serving

Ingredients

320 g fusilli, or penne 5 cups
320 g tuna, canned, in vegetable oil, drained and shredded
12 sun-dried tomatoes (oil packed), minced 50 g
16 black olives, pitted and chopped 1/3 cup
3 tbsp lemon juice, freshly squeezed 1 lemon
1/4 cup olive oil 65 mL
1/2 cup pasta cooking water, approximately 125 mL
2 tbsp chives, fresh, chopped [optional] 6 g
1 pinch salt [optional] 0.2 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta.
  2. Meanwhile, manually mince the sun-dried tomatoes or purée them in a blender or food processor on ‘pulse'. Put them in a serving bowl. Pit the olives and chop them coarsely, then add them to the bowl. Pour in the oil and lemon juice.
  3. Open the tuna can, then drain and discard the oil. Shred the tuna and add it to the bowl. Mix and add enough of the pasta cooking water to make a sauce. Adjust the seasoning. Generally, you don't need to add salt since tuna is already salty.
  4. Pour the drained fusilli into the serving bowl and mix thoroughly with the sauce. Serve in the warmed dishes. Scatter chopped chives on top of each serving (optional).

Observations

Parmesan is not added since the flavour of fish sauces in general does not benefit from the addition of cheese.

Nutrition Facts Table

per 1 serving (350 g)

Amount

% Daily Value

Calories

640

Fat

26 g

40 %

Saturated 3.9 g
+ Trans 0 g

19 %

Cholesterol

10 mg

Sodium

460 mg

19 %

Carbohydrate

65 g

22 %

Fibre

5 g

19 %

Sugars

1 g

Net Carbs

60 g

Protein

34 g

Vitamin A

3 %

Vitamin C

30 %

Calcium

4 %

Iron

23 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Fruits 0
Vegetables ½
Meat and Alternatives 3
Fats 4 ½
More info
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Reviews

107 Reviews (103 with rating only) 91% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pasta | Fish | Main courses/Entrées | High Iron | High Vitamin D

Top Reviews

View All Reviews
february 01, 2011 | I would make this recipe again

I enjoy the simplicity of this and it is healthy. enjoy the tart flavour of sundried tomatoes. I added preserved oil olives so it was a little richer in flavour. Just black olives in brine would balance out the saltiness of the sundried tomatoes.

Useful 1
may 25, 2009 | I would make this recipe again

This was soo good, my boyfriend served himself 3x!! The olives and tomatoes add soo much taste! Simple, fast and delicious! thank you!

Useful 1
may 11, 2011 | I would make this recipe again

Really good. my daughter is sensitive to tomatoes, but this has just enough tomatoes to give it flavor, but not enough for problems. really need the sundried tomatoes, regular tomatoes don't have enough flavor by themselves. light and refreshing.

Useful 0

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