Tuna with bow ties

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.

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