Tuna with Pasta

Serves 4

2 6-ounce cans tuna in water drained

1 6-ounce jar artichoke hearts, drained, bigger pieces sliced in half lengthwise

1/4 cup capers, drained (optional)

grated zest and juice of 1 lemon

1 large garlic clove, minced

1/2 cup chopped cilantro

freshly ground black pepper to taste

12 ounces medium pasta shells, or elbow macaroni


Bring a large pot of water to boil to cook pasta. While water is coming to a boil, mix the other ingredients in a large bowl, big enough to hold the pasta as well, once it's cooked. Break up larger chunks of tuna into bite-sized pieces.

When water comes to boil, salt it generously, then cook pasta according to package directions, until al dente. Drain pasta, add to tuna mixture and toss. Serve immediately.

Rachel's Notes: This is a “TOO HOT TO COOK RECIPE”, this recipe was adapted from one at www.blue-kitchen.com .

I used cilantro in my version it really gives this a kick.


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