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    You are in: Home / Recipes / Tuna Puttanesca and Penne Recipe
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    Tuna Puttanesca and Penne

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on June 24, 2009

      I really enjoyed this recipe. It was flavorful and an interesting way to cook tuna. This is not a complaint (who doesn't like leftovers?), but I halved the recipe and could still probably get four servings out of it. Still great... thanks for the recipe Manami!

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    • on August 26, 2008

      Just like another reviewer did, I increased the amount of garlic but decreased the amount of red pepper flakes. I found it spicy enough with just half the quantity asked for. I made it with whole wheat penne to increase the nutritional value. We enjoyed it very much and have enough left over for a second dinner.

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    • on July 30, 2008

      See my review for #297030. This dish can be improved by adding 4 -6 anchovy fillets with the tuna. I also use a generous amount of fresh basil and serve this with fresh shredded fontina or mozzarella cheese.

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    • on February 01, 2008

      This is a great dish! I actually followed the instructions straight from food network and it calls for 6 cloves of garlic, and lemon zest as well. I also used half the crushed red pepper flakes. And I served it with cheesy garlic bread. It is very simple to make and has so many pretty colors in it. I did end up having to use regular black olives though because I didn't notice I bought whole kalamata olives and I didn't have the time to pit them and chop them. Definately a keeper!

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    Nutritional Facts for Tuna Puttanesca and Penne

    Serving Size: 1 (335 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 810.2
     
    Calories from Fat 185
    22%
    Total Fat 20.6 g
    31%
    Saturated Fat 3.1 g
    15%
    Cholesterol 55.1 mg
    18%
    Sodium 910.1 mg
    37%
    Total Carbohydrate 99.5 g
    33%
    Dietary Fiber 15.2 g
    61%
    Sugars 5.3 g
    21%
    Protein 57.8 g
    115%

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