This quick supper dish uses recently released canned products of flaked light tuna in garlic and hot pepper flavours. Look for them on your grocery store shelves where fish products are sold.
Serve with a tossed salad.
Angel Hair Tuna
130 g (4 1/2 oz) angel hair pasta
15 ml (1 tbsp) olive oil
1 lemon
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2 cans flaked light tuna (garlic and hot pepper flavour)
250 ml (1 cup) halved grape or cherry tomatoes
Heat a large pot of water to boiling. Cook pasta according to package directions. Scoop out some of the cooking water and set aside, then drain pasta and return to the pot.
Into a small pan, pour olive oil; using a zester or grater, add 15 ml (3 tsp) lemon zest. Heat gently until sizzling.
Mix tuna with 15 ml (1 tbsp) of the reserved pasta cooking water. Stir lemon oil into pasta and add tuna, heating mixture gently.
Squeeze half of the lemon into the mixture; cut remaining half into two wedges. Season pasta to taste and stir in tomatoes. Serve with lemon wedges.
Makes 2 servings.
Nutritional information per serving: 420 calories; 25 g protein; 12 g fat (2 g saturated fat); 52 g carbohydrate; 30 mg cholesterol; 290 mg sodium; 3 g fibre.
Source: Clover Leaf.
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