Pesto Pasta with Tuna

1 Reviews
100% would make this recipe again

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Ingredients

??? gluten free/wheat free penne, or other short pasta ???
??? tuna, canned, in vegetable oil, drained and shredded ???
??? pesto sauce ???
??? lemon juice, freshly squeezed ???
??? olive oil ???
??? pasta cooking water, approximately ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta.
  2. Open the tuna can, then drain and discard the oil. Shred the tuna then add it to a bowl. Stir in the pesto sauce, lemon juice, olive oil, and enough of the pasta cooking water to make a sauce. Mix well, then adjust the seasoning. Generally, you don't need to add salt since tuna is already salty.
  3. Pour the drained pasta into the serving bowl and mix thoroughly with the sauce. Serve in the warmed dishes.

Observations

Parmesan is not added since the flavour of fish sauces in general does not benefit from the addition of cheese.

Nutrition Facts Table

per 1 serving (310 g)

Amount

% Daily Value

Calories

560

Fat

29 g

45 %

Saturated 4.7 g
+ Trans 0 g

24 %

Cholesterol

10 mg

Sodium

320 mg

13 %

Carbohydrate

54 g

18 %

Fibre

2 g

10 %

Sugars

0 g

Net Carbs

52 g

Protein

19 g

Vitamin A

3 %

Vitamin C

9 %

Calcium

8 %

Iron

11 %
More info

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Niacin, Selenium, Vitamin B12
Good source of  :
Phosphorus, Vitamin E
Source of  :
Calcium, Copper, Fibre, Iron, Magnesium, Manganese, Omega-6, Vitamin D, Vitamin K, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Meat and Alternatives 2
Fats 5 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

This recipe is in the following categories

Pasta | Fish | Main courses/Entrées | Halal | Kosher

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