Yield: 2 servings
| Measure | Ingredient |
|---|---|
| \N \N | Vegetable cooking spray |
| 2 \N | Tuna steaks; (about 1 inch thick) |
| \N \N | ; (6-ounce) |
| 2 tablespoons | Thinly sliced fresh basil |
| 2 teaspoons | Lemon juice |
| ¼ teaspoon | Pepper |
| 1 \N | Garlic clove; minced |
| 2½ cup | Hot cooked farfalle; (about 2 cups |
| \N \N | ; uncooked bow tie |
| \N \N | ; pasta) |
| ⅔ cup | Drained diced bottled roasted red bell |
| \N \N | ; pepper |
| ¼ cup | Crumbled feta cheese; (1 ounce) |
| 10 mediums | Pitted ripe olives |
Coat a medium nonstick skillet with cooking spray, and place over medium-high heat until hot. Add tuna, and cook for 5 minutes on each side or until fish flakes easily when tested with a fork. Cut tuna into bite-size pieces, and set aside.
Combine basil, lemon juice, pepper, and garlic in a medium bowl, and stir with a wire whisk until blended. Add the tuna, pasta, roasted red bell pepper, feta cheese, and ripe olives, and toss gently to coat.
Serve warm or at room temperature. S: 2 servings (serving size: 2 cups).
Nutritional Information: CALORIES 523 (21% from fat); PROTEIN 36.2g; FAT 12g (sat 4g, mono 4.2g, poly 2.5g); CARB 63.2g; FIBER 3.5g; CHOL 54mg; IRON 4.4mg; SODIUM 588mg; CALC 108mg SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 170 Converted by MC_Buster.
Converted by MM_Buster v2.0l.