Tuscan Tuna Skillet

Submitted by archimageiros

"I can honestly say that this is the best "hot tuna" dish I have ever had. Even my friend who does not eat tuna, period liked it. The fish taste is barely discernable yet complements the artichokes and olives beautifully. I also invented it. I'm proud."

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 1 (8 ounce) can tuna in water
• 4 medium zucchini
• 1 (1 lb) package whole wheat penne
• 1 small onion, chopped
• 2 roma tomatoes
• 1 (6 ounce) jar marinated artichoke hearts
• 1 (8 ounce) can black olives
• 2 tablespoons olive oil
• 1 dash cajun seasoning

directions

1. Begin boiling noodles in salted water.
2. Slice zucchini into 1/4"-thick slices. Saute with onion in olive oil until tender and golden, with cajun seasoning to taste.
3. While zucchini cooks, seed and slice tomatoes into strips. Add to zucchini a few minutes before it is ready.
4. Remove pasta from boiling water when it has reached the al dente stage. Toss with artichokes (do not drain off liquid from jar), olives, and sauteed vegetables.
5. Add drained tuna. Toss gently and serve.