Lemon Tuna Pasta
Yield
4 servingsPrep
10 minCook
10 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | teaspoons |
butter
|
|
| 1 | teaspoon |
vegetable oil
olive |
|
| 4 | large |
garlic cloves
chopped |
*
|
| ⅛ | cup |
lemon juice
|
|
| 3 | teaspoons |
capers
drained |
*
|
| 18 | each |
black olives
pitted, sliced |
*
|
| 2 | cans |
tuna
drained |
|
| 1 | x |
pasta
cooked, drained |
*
|
| 4 | teaspoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | ml |
butter
|
|
| 5 | ml |
vegetable oil
olive |
|
| 4 | large |
garlic cloves
chopped |
*
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
capers
drained |
*
|
| 18 | each |
black olives
pitted, sliced |
*
|
| 2 | cans |
tuna
drained |
|
| 1 | x |
pasta
cooked, drained |
*
|
| 2E+1 | ml |
butter
|
|
Directions
Melt butter with oil in skillet.
Add garlic and cook 2 minutes.
Add lemon juice, capers and olives and cook another 2 minutes.
Turn heat to lowest setting.
Add tuna and separate it with a fork.
Heat through, stirring gently.
Drain pasta. Add remainder of butter and sauce to hot pasta, tossing well.
