Post by Activities Director on Mar 13, 2010 10:28:36 GMT -5
Good for using canned tuna without mayonnaise.
Ingredients:
2 Tbsp. extra virgin olive oil
2 small lemons (squeeze zest and juice)
3 tsp. minced fresh garlic
1/3 cup drained and julienne cut (rehydrate in hot water), sun-dried tomatoes
1/4 cup cold butter cut into pieces
2 Tbsp. chopped fresh Italian parsley
1 Tbsp. chopped fresh oregano
1 can Tuna
1/2 pound cooked according to package directions, fettuccine
3 Tbsp. toasted pine nuts
Grated Parmesan cheese
Chopped fresh basil
Directions:
In large skillet, in hot oil, saute garlic. Add tomatoes and lemon juice; saute 1 minute longer. Add cold butter, lemon zest, parsley and oregano.
Stir until butter has melted and mixture has thickened slightly; remove from heat. Gently fold in Chicken of the Sea Tuna.
Pour tuna lemon mixture over fettuccine; gently toss until cooked. Sprinkle with pine nuts, Parmesan cheese and fresh basil.
Makes 2 to 4 servings.
Servings: 4
Time: 10 Minutes Preparation Time
25 Minutes Cooking Time
Ingredients:
2 Tbsp. extra virgin olive oil
2 small lemons (squeeze zest and juice)
3 tsp. minced fresh garlic
1/3 cup drained and julienne cut (rehydrate in hot water), sun-dried tomatoes
1/4 cup cold butter cut into pieces
2 Tbsp. chopped fresh Italian parsley
1 Tbsp. chopped fresh oregano
1 can Tuna
1/2 pound cooked according to package directions, fettuccine
3 Tbsp. toasted pine nuts
Grated Parmesan cheese
Chopped fresh basil
Directions:
In large skillet, in hot oil, saute garlic. Add tomatoes and lemon juice; saute 1 minute longer. Add cold butter, lemon zest, parsley and oregano.
Stir until butter has melted and mixture has thickened slightly; remove from heat. Gently fold in Chicken of the Sea Tuna.
Pour tuna lemon mixture over fettuccine; gently toss until cooked. Sprinkle with pine nuts, Parmesan cheese and fresh basil.
Makes 2 to 4 servings.
Servings: 4
Time: 10 Minutes Preparation Time
25 Minutes Cooking Time