Japanese Delight's Note:
From Real Simple Magazine, August 2006
My Private Note
Units: US | Metric
- 12 ounces whole wheat pasta (rigatoni or penne)
- 1/2 cup extra virgin olive oil
- 2 garlic cloves, finely chopped
- 1 tablespoon capers, rinsed, drained, and chopped
- 1/2 cup kalamata olive, pitted and roughly chopped
- 1/2 cup chopped fresh flat-leaf parsley
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon black pepper
- 2 (6 ounce) cans tuna, drained
- 1Cook the pasta according to the package directions.
- 2Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium-low heat.
- 3Add the garlic and cook until softened, about 2 minutes.
- 4Add the capers and olives and cook for 3 minutes.
- 5Stir in the parsley and cook until wilted, about 1 minute. Remove from heat.
- 6Add the lemon juice, pepper, and the remaining oil.
- 7Drain the pasta, rinse under cold water, and divide among individual bowls. Top with the tuna and olive vinaigrette.
- 8Tip: Consider splurging on a can of Italian olive oil-packed tuna for this recipe, or any other dish that calls for tuna. Its robust flavor makes everyday meals extraordinary.
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Nutritional Facts for Pasta With Tuna and Black Olive Vinaigrette
Serving Size: 1 (233 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 685.5
- Calories from Fat 308
- Total Fat 34.2 g
- Saturated Fat 5.2 g
- Cholesterol 32.3 mg
- Sodium 255.3 mg
- Total Carbohydrate 67.0 g
- Dietary Fiber 0.9 g
- Sugars 0.2 g
- Protein 32.8 g