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    You are in: Home / Recipes / Javier's Farfalle Tonno With Fresh Basil and Greek Olives Recipe
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    Javier's Farfalle Tonno With Fresh Basil and Greek Olives

    Javier's Farfalle Tonno With Fresh Basil and Greek Olives. Photo by Karen Elizabeth

    1/1 Photo of Javier's Farfalle Tonno With Fresh Basil and Greek Olives

    Total Time:

    Prep Time:

    Cook Time:

    18 mins

    10 mins

    8 mins

    KateL's Note:

    Entered for safe-keeping, lots of fresh ingredients to gussy up canned tuna. Two ounces of pasta is a serving, but DH would be very upset if that's all he got. Found on the internet by Javier Julio, and tweaked it a little.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Prepare pasta according to package directions.
    2. 2
      Meanwhile, peel lemon and slice the lemon zest finely. Squeeze lemon juice and remove seeds.
    3. 3
      Break the drained tuna into small pieces. Complete chopping of spring onions, basil leaves, olives (and pimientos, if using).
    4. 4
      In a large skillet on medium heat, pour about 1/4 cup of olive oil and warm it lightly. Saute the spring onions for about 2 minutes. Once finished, turn off heat.
    5. 5
      Add in the lemon zest, basil, olives, tuna, lemon juice, salt and pepper. Mix the sauce well.
    6. 6
      Warm the sauce lightly just before adding in the pasta.
    7. 7
      Drain pasta, reserving about ½ cup of pasta water.
    8. 8
      Toss the pasta in with the sauce. Add in a small amount of the reserved pasta water, and mix well before serving. Sprinkle grated Parmesan cheese, if desired.

    Ratings & Reviews:

    • on July 29, 2012

      55

      This was a great tuna dish, much enjoyed. Made exactly as written, sans the pimiento pepper, and served over mixed salad greens. I think this dish is best served at room temperature right after it is made. When it is cooled in the fridge the sauce is absorbed. However its easy to warm back up briefly in the microwave and then toss with olive oil to rehydrate. I would maybe add roasted red pepper strips or cherry tomatoes for more color (unfortunately I'm not a fan of pimientos) and extra basil too! The basil is such a lovely addition. Thanks to KateL and also to Karen Elizabeth as I made this on her recommendation. [Made for the I Recommend Tag].

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 10, 2012

      55

      This was excellent, Kate, good on the palate and the eye!!! very easily prepared, I'm not a great tuna lover myself but DH is, so this was a great treat!!! The flavours come together in a fresh fusion, I loved the lemon in here especially. I had a little more tuna than I wanted to use in the pasta, so I kept it aside and DH had it next day on a sandwich and loved it all over again!!! Thank you Kate, lovely recipe, made for PRMR tag game

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Javier's Farfalle Tonno With Fresh Basil and Greek Olives

    Serving Size: 1 (186 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 709.7
     
    Calories from Fat 334
    47%
    Total Fat 37.1 g
    57%
    Saturated Fat 5.7 g
    28%
    Cholesterol 62.4 mg
    20%
    Sodium 893.6 mg
    37%
    Total Carbohydrate 50.2 g
    16%
    Dietary Fiber 4.8 g
    19%
    Sugars 2.9 g
    11%
    Protein 43.8 g
    87%

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