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Prep Time:
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Cook Time:
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Recipe Yield: 4 servings
Diets:
- Mediterranean
- Weight Watchers
Ingredients:
- 2, (4.5 oz.) Can StarKist E.V.O.O.® Yellowfin Tuna in Extra Virgin Olive Oil with Lemon Dill, undrained
- 1 tbsp. olive oil
- ¼ sweet onion, sliced
- 2 cloves garlic, sliced
- ½ cup canned artichoke quarters, drained
- 8 oz. bucatini pasta
- 1 tsp. kosher salt
- 10 asparagus spears, cut in 2-inch pieces
- ½ cup frozen peas
Directions:
- Heat olive oil in a large skillet. Add the onion and sauté for 3 – 4 minutes, until just starting to soften. Add the garlic and cook for 1 minute, stirring to prevent the garlic from burning. Turn off the heat and add the artichoke hearts and stir.
- Bring water to a boil and cook the pasta according to the package directions. During the last 4 minutes of cooking add the asparagus and peas and continue cooking.
- Drain the pasta and vegetables and add to the onion mixture and toss to coat.
- Add the tuna and oil from the cans and gently mix in. Toss to coat with the oil.
- Garnish with fresh dill and a lemon wedge. Serve with crusty bread on the side.
Recipe Nutrition Information
When using 2 (4.5 oz.) Cans - E.V.O.O.® Yellowfin Tuna in Extra Virgin Olive Oil with Lemon Dill
When using 2 (4.5 oz.) Cans - E.V.O.O.® Yellowfin Tuna in Extra Virgin Olive Oil with Lemon Dill
| Servings Per Container: 4 | ||
| Serving Size: 231g | ||
| Amount Per Serving | DV%* | |
|---|---|---|
| Calories | 430 | |
| Total Fat | 17g | 22% |
| Saturated Fat | 2.5g | 13% |
| Trans Fat | 0g | |
| Cholesterol | 25mg | 8% |
| Sodium | 810mg | 35% |
| Total Carbohydrate | 50g | 18% |
| Dietary Fiber | 2g | 7% |
| Total Sugars | 4g | |
| Added Sugars | 0g | 0% |
| Protein | 15g | |
| Vitamin D | 1mcg | 6% |
| Calcium | 38mg | 2% |
| Iron | 3mg | 15% |
| Potassium | 364mg | 8% |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
