Tuna Fish with Spaghetti
Yield
6 servingsPrep
20 minCook
25 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
tuna fish
|
* |
| 3 | each |
tomatoes
|
|
| 1 | teaspoon |
parsley leaves
chopped |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
green bell peppers
minced |
|
| ½ | pound |
spaghetti
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
tuna fish
|
* |
| 3 | each |
tomatoes
|
|
| 5 | ml |
parsley leaves
chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 15 | ml |
green bell peppers
minced |
|
| 226.8 | g |
spaghetti
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Drain and shred tuna fish.
Brown in cooking oil.
Peel tomatoes.
Cook until soft.
Rub through a sieve.
Cook spaghetti in boiling salted water until tender.
Drain.
Combine fish, tomatoes, pepper, parsley, and spaghetti.
Season to taste.
Heat thoroughly.
