Tuna, Capers and Parsley Fusilli Recipe

How to Make Tuna, Capers and Parsley Fusilli?

 

Serve: 8
 

Ingredients:

  • 2 x 425 g / 14 oz can tuna in spring water, drained

  • 4 tablespoons olive oil

  • 4 small red chilies, finely chopped

  • 4 garlic cloves, finely chopped

  • 1 cup / 60 g / 2 oz finely chopped fresh parsley

  • 6 tablespoons capers

  • 6 tablespoons lemon juice

  • 750 g / 24 oz fusilli

  • salt and black pepper

Preparation:

  1. Place the tuna in a bowl. Use a fork to flake gently.

  2. Combine the oil, chilies, garlic, parsley, capers and lemon juice in a small bowl. Pour over the tuna and stir gently. Season to taste with salt and black pepper.

  3. Set a large pan of boiling salted water. Place the pasta in the water and cook for 15 minutes or until al dente. Reserve 1 cup / 250 ml / 8 fl oz of the cooking water, then drain the pasta.

  4. Toss the tuna mixture through the pasta, adding enough reserved water to give a moist consistency.

  5. Serve immediately.

Stuffed Eggplants

 

Nutrition per serving:

  • 540 kcalories, protein 35 g; fat 12 g; carbohydrate 65 g; dietary fiber 5 g; cholesterol 50 mg

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