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Prep Time:
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Cook Time:
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Recipe Yield: 4
This restaurant style entrée will make your guests think you slaved away in the kitchen; only you will know it took less than 30 minutes to make!
Ingredients:
- 2 (4.5 oz.) Cans - StarKist E.V.O.O.® Solid Yellowfin Tuna in Extra Virgin Olive Oil, chunked
- 1⁄2 cup matchstick carrots
- 1⁄2 cup zucchini cut into matchstick size pieces
- 2 scallions, cut into strips
- 2 Tbsp. lemon juice
- 1 tsp. dried basil
- 1⁄2 tsp. dried dill weed
- 8 thin sole or other white fish fillets
- 16 large spinach leaves, washed
- 3 Tbsp. lime juice
Directions:
- In a 1-pint microwaveable bowl, combine carrots, zucchini and scallions. Cover with waxed paper and microwave on HIGH for 2 – 3 minutes, or until tender.
- Stir in tuna, lemon juice, basil and dill. Arrange 1 sole fillet on microwaveable roasting rack or plate.
- Top with 2 spinach leaves, overlapping if necessary. Spoon equal portion of the vegetable and tuna mixture over each fillet; roll up each fillet from short side, enclosing filling. Secure with wooden toothpicks; place in shallow microwaveable dish.
- Cover with plastic wrap that is vented. Microwave on HIGH 8 – 10 minutes or until fish flakes easily, rotating dish once during cooking. Remove toothpicks and drizzle with lime juice.
Recipe Nutrition Information
When using 2 (4.5 oz.) Cans - StarKist E.V.O.O.® Solid Yellowfin Tuna in Extra Virgin Olive Oil, chunked
When using 2 (4.5 oz.) Cans - StarKist E.V.O.O.® Solid Yellowfin Tuna in Extra Virgin Olive Oil, chunked
| Servings Per Container: 4 | ||
| Serving Size: 2 fillets | ||
| Amount Per Serving | DV%* | |
|---|---|---|
| Calories | 290 | |
| Total Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 0g | |
| Cholesterol | 110mg | 37% |
| Sodium | 310mg | 13% |
| Total Carbohydrate | 5g | 2% |
| Dietary Fiber | 1g | 4% |
| Total Sugars | 2g | |
| Protein | 44g | |
| Vitamin A | 60% | |
| Vitamin C | 20% | |
| Calcium | 4% | |
| Iron | 6% | |
*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.
