Farfalle Tuna Pasta

 farfalle tuna pasta

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I’m always on the quest to find healthy foods that taste good and sometimes I find a winner and sometimes not. This one was a winner. I was very skeptical about this dish. Not because I don’t like tuna fish, I do. I love tuna melts and tuna casserole, but for some reason this one didn’t sound very tasty. I was wrong. I now have a favorite new dish to put in our menu plans.

After my guy had a heart attack he was referred to a nutritionist who recommended a Mediterranean cookbook called The Mediterranean Prescription. I’ve had the cookbook for a few months before I decided to try something in it and this is what we chose. I did change it a bit to fit what we wanted, but it’s super good.

This dish does call for white wine, but you could use a white cooking wine in it’s place. You can’t taste the wine and the alcohol cooks off, but it is adaptable.

Also, the original recipe calls for 1 tsp of red pepper flakes, that’s too much for me so I added a smaller amount, but if you are into spice then you will want to use the full teaspoon amount.

I asked this question on my FB page and got a lot of yes’s, but I thought I would ask here as well. Do you like tuna? If so, what’s your favorite tuna dish? I’m on a quest to make the ultimate tuna melt. That’s my favorite tuna dish.

Enjoy!

~J

Farfalle Tuna Pasta
 
Author:
Ingredients
  • 3 6-ounce cans of tuna packed in oil
  • 1 pound vegetable Farfalle (bow-tie) pasta
  • 1 tsp salt
  • 8 tbsp olive oil
  • 1 red onion, diced
  • ¼ tsp red pepper flakes
  • 2 tbsp parsley, chopped
  • ½ cup white wine
  • 3 plum tomatoes,chopped
Instructions
  1. Drain the tuna and discard the oil.
  2. Cook the pasta according to package directions in salted water, then drain.
  3. In a large saute pan, heat 4 tbsp of olive oil over medium heat and then saute the tuna and onion for three minutes.
  4. Add the salt, red pepper flakes, and 1 tbsp parsley. Stir into mixture.
  5. Add the wine and cook for 1 minute, stirring gently.
  6. Add the tomatoes and cook for 3 minutes.
  7. Add the drained pasta to the pain and mix well.
  8. Stir in the remaining olive oil and parsley and serve.

 

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Comments:

  1. I WANT to like Tuna, I do…so I’m pinning this in hopes that I get brave enough to try it!!! Thanks for sharing it! 🙂

  2. I really love the tri-color pasta in this. I’m pinning! Stopping by from Daily Blog Boost. 🙂

  3. I do like tuna… In moderation. I grew up eating this dish my mom made (she wasn’t much of a cook keep in mind) called “Tuna fish and noodles” that was essentially tuna, egg noddles, and cream of mushroom soup. I loved it! I don’t make it now because my husband doesn’t care for cooked tuna.

    This looked delicious though!

  4. Yum! This looks like a great, quick side dish!