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Ingredientes
- 3 c. fusilli-shape controlled-carb pasta
- 1/3 c. extra-virgin extra virgin olive oil
- 2 can tuna in oil - (6 ounce ea) lightly liquid removed,
- Â Â and flaked
- 1/2 x red onion finely diced
- 1/4 c. minced fresh parsley
- 3 Tbsp. capers with brine
- 2 Tbsp. fresh lemon juice
- 1 tsp grated lemon rind
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Cook pasta in lightly salted boiling water till tender. Drain; transfer to a large bowl.
- Fold in extra virgin olive oil till pasta is coated. Add in tuna, onion, parsley, capers and their brine, lemon juice and lemon rind. Toss gently. Season to taste with salt and pepper. Serve hot or possibly chilled.
- This recipe yields 4 servings.
- Description: "Peppery capers and the bright flavor of fresh lemon balance the mildness of pasta and give zip to canned tuna."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 4 servings | |
| Calories 265 | |
| Calories from Fat 166 | 63% |
| Total Fat 18.77g | 23% |
| Saturated Fat 2.7g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 474mg | 20% |
| Potassium 247mg | 7% |
| Total Carbs 2.45g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.04g | 1% |
| Protein 21.46g | 34% |
