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Nutrition Facts
Serving Size 1 (959g) Recipe makes 3 servings The following items or measurements are not included below: red wine vinegar
Calories 594
Calories from Fat 206		(34%)
Amount Per Serving		%DV
	Total Fat 22.9g	35%
	Saturated Fat 3.5g	17%
	Monounsaturated Fat 6.2g
	Polyunsaturated Fat 11.4g
	Trans Fat 0.1g
Cholesterol 25mg		8%
Sodium 838mg		34%
Potassium 685mg		19%
Total Carbohydrate 69.1g		23%
	Dietary Fiber 7.1g	28%
	Sugars 4.9g
Protein 28.7g		57%
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Tuna Pasta With Herb Vinaigrette

Recipe #360849 | 20 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: blancpage
Mar 14, 2009

I got this recipe off the back of a 7.06oz. (200 kg.) pouch of Kroger brand Light Tuna in water. I made this for dinner tonight and bf and I enjoyed it. I'm posting this recipe as close to exactly as I can directly from the back of the pouch. For the oil in this recipe, I used EVOO (extra-virgin olive oil) and dried herbs. Although I followed the directions on the pouch, except for using 1/2 tsp jarred, minced garlic for the fresh clove of garlic I believe steaming the cut green beans and broccoli cuts would be much better and would retain more nutrients and color by steaming instead of boiling, although I did boil them this time. Next time I make this, that's what I plan on doing. I'm posting here for safekeeping and to share with the 'Zaar community. I hope you enjoy it, too!

SERVES 3 -4 (change servings and units)

Ingredients

4 tablespoons oil
3 tablespoons red wine vinegar
1 garlic clove, crushed
1 teaspoon basil
2 1/2 cups curly pasta (salad twirls or rontini)
8 cups water
1 teaspoon salt, divided
1/2 lb green beans (frozen, sliced)
1 1/2 cups broccoli (frozen cuts)
1 red bell pepper, sliced
7 ounces tuna
1 teaspoon oregano
parmesan cheese (optional)

Directions

1
In a blender combine 3 tablespoons oil, red wine vinegar, 1/2 teaspoon salt, crushed garlic clove, basil, and oregano. Cover. Process until well blended. Set aside.
2
Cook curly pasta according to package directions. Drain.
3
Combine pasta in a large bowl with 1 tablespoon oil. Set aside.
4
In a large saucepan bring water to a boil. Add 1/2 teaspoon salt and sliced green beans; cook for 2 minutes. Add chopped broccoli and return to a boil for 3 minutes. Drain well. Add the cooked vegetables and the pasta to the sliced red bell pepper and tuna. Pour the garlic dressing on top and toss until evenly coated. Top with parmesan cheese, if desired.
5
Serving size not provided; I estimate 3 to 4.