This tasty hot pasta dish features tuna and Greek-inspired ingredients.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. extra virgin olive oil
1 onion, chopped
4 small garlic cloves, minced
2 cans (170 g each) chunk light tuna in water, drained, flaked
1/2 cup Renée's Mediterranean Greek Vinaigrette
2 tomatoes, chopped
1/2 cup chopped green olives
1/2 cup crumbled feta cheese with garlic and herbs
575 g hot cooked spaghettini pasta
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How do I make it ?
Heat oil in large nonstick skillet on medium heat. Add onions and garlic; cook 2 to 3 min. or until softened, stirring frequently.
Add tuna and vinaigrette; mix well. Cook 3 min. or until heated through, stirring occasionally. Top with tomatoes, olives and cheese. (Do not stir.)
Cover skillet; cook (without stirring) on medium-low heat 5 min. or until tuna mixture is heated through and cheese begins to melt.
Serve tuna mixture over pasta.
Kraft Kitchen Tips!
Prepare using black olives, or a combination of green and black olives.
Recipe Contest Second Runner-Up
GLOW magazine 'Favourite Way to Renée', submitted by Janice Vilaca.
Calories From Fat
% Daily Value
Total fat 18 g
Saturated fat 4.5 g
Cholesterol 45 mg
Sodium 910 mg
Total carbohydrate 52 g
Dietary fibre 4 g
Sugars 4 g
Protein 28 g
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.