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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (228g) Recipe makes 8 servings |
||
| Calories 111 | ||
| Calories from Fat 17 | (15%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.9g | 2% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 466mg | 19% | |
| Potassium 382mg | 10% | |
| Total Carbohydrate 11.0g | 3% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 3.6g | ||
| Protein 12.4g | 24% | |
Ingredients
- 12 ounces tuna in water, drained and flaked
- 1/2 teaspoon olive oil
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1 clove garlic, minced
- 14 1/2 ounces tomatoes, crushed
- 8 ounces no-salt-added tomato sauce
- 2 tablespoons parsley
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon lemon juice
- 1/2 cup elbow macaroni, cooked
- 1/4 cup fat-free parmesan cheese
Directions
1
In a skillet, heat oil over medium flame. Add onions, bell peppers, and garlic. Cook until all is tender.2
Stir in crushed tomatoes, tomato sauce, parsley, salt, sugar, basil, oregano, and lemon juice. Cover and simmer 30 minutes.3
Stir in tuna and cooked elbow macaroni. Heat over low flame, 5 minutes.4
Sprinkle with Parmesan cheese and serve.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Fish > Saltwater > Tuna
- Main Ingredient > Pasta, Rice & Grains > Pasta > Elbow
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Oven > Casseroles
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef #960426
On Dec 8, 2009
Wow, this was great! I modified slightly to accommodate what I had on hand: extra onion, less bell pepper, more crushed tomatoes and less tomato sauce (and for tomato sauce I used leftover pizza sauce). I only had 1 6-oz can of tuna and added extra pasta. I planned for leftovers, but my son came by and ate most of what's left! Will definitely make this one again.
From: bundi39
On Aug 21, 2001
Doubled quatity of elbo macaroni to mre casseole-like. With the tuna, it's a challenge to keep it moist.
From: Tod Monet
On Apr 19, 2001
This dish might have tasted better by either replacing the tuna with a white fish or by adding olives or something. It was also a bit to bold tasting for me.
From: Nancy Joyner
On Apr 26, 2001
This recipe is good with either white fish or tuna. My sicillian husband found it a little bland so I substituted roasted red peppers for bell peppers.
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