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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

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    2 Total Reviews

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    • on July 29, 2012

      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].

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    • on July 10, 2012

      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

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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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