Tuna, etc. -- three different recipes -- see instructions.
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Let's Make It
PASTA PROVENCAL: Boil 12 oz. linguini. Meanwhile, drain oil (or use olive oil) from one 12-oz. can tuna into a small skillet. Add 1 Tbsp. chopped garlic; saute until fragrant. Add drained 4-oz. can mushrooms. Drain pasta, return to pot. Add garlic/mushroom oil, the flaked tuna and 1/3 cup each black sliced olives, roasted red pepper strips and chopped parsley. Toss to mix and coat.
TUNA TACOS: Mix 1/3 cup each salsa and mayo. Add 4 cups bagged coleslaw mix; toss to coat. Divide 12-oz. can tuna among four taco shells. Top with the slaw.
CREAMED TUNA: Melt 2 Tbsp. butter in a saucepan over medium heat. Add 2 Tbsp. flour; stir until frothy. Add 1 cup milk; stir until thickened. Add 6-oz. flaked, drained tuna, 1 cup thawed frozen peas and salt and pepper to taste. Heat through; serve over toast or rice.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.