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Mediterranean Tuna Casserole

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Total Time (minutes)
20
Difficulty
1
Servings
4
Ingredients
11
Total Prep Time: 10 minutes
Calories Per Serving: 280
Nutrients

Nutrition Facts

Serving Size 327g

Amount per serving
Calories 280 Calories from fat: 50
% Daily Value*
Fat 6 g 9 %
Saturated 1 g 5 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 3 g %
Cholesterol 45 mg 15 %
Sodium 860 mg 36 %
Potassium 370 mg 11 %
Carbohydrate 31 g 10 %
Fiber 5 g 20 %
Sugars 4 g
Protein 27 g
Vitamin A %
Vitamin C %
Calcium %
Iron %
Thiamin 20 %
Riboflavin 15 %
Niacin 25 %
Vitamin B6 10 %
Folate 20 %
Phosphorus 15 %
Selenium 40 %
Copper 20 %
Manganese 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tuna casserole with pasta, peas and capers.

Ingredients

  • 8 ounces mafalda pasta or other medium-shaped pasta 
  • 1 lemon 
  • 1 tablespoon olive oil 
  • 1 package (8 ounces) slice DOLE® Mushrooms
  • 1 large clove garlic,minced 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon ground black pepper 
  • 1 tablespoon all-purpose flour 
  • 1 tablespoon capers, drained 
  • 1 cup chicken stock 
  • 1 can (12 ounces) chunk light tuna, drained 
  • 2 cups DOLE Spinach, coarsely chopped 
  • 1/2 cup frozen peas

Directions

  1. Bring a large pot of water to a boil. Cook pasta according to package instructions.
  2. Meanwhile, zest the lemon and squeeze the juice into a small bowl. Set aside.
  3. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms, garlic, salt and pepper. Cook for 5 minutes until mushrooms are brown. Sprinkle the flour over the mushrooms and cook for 2 minutes longer until browned. Add the reserved lemon juice, capers and chicken stock. Cook for 1 minute longer, stirring occasionally, until mixture is thickened. Remove from heat.
  4. Drain the pasta and add to the skillet along with the tuna, spinach and peas. Toss well to coat.
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Mediterranean Tuna Casserole Tuna casserole with pasta, peas and capers. Prep Time: Cook time: Serves: 4
Nutrition facts: 280 Calories, 6 grams fat
Ingredients: 8 ounces mafalda pasta or other medium-shaped pasta , 1 lemon , 1 tablespoon olive oil , 1 package (8 ounces) slice DOLE® Mushrooms, 1 large clove garlic,minced , 1/2 teaspoon salt , 1/2 teaspoon ground black pepper , 1 tablespoon all-purpose flour , 1 tablespoon capers, drained , 1 cup chicken stock , 1 can (12 ounces) chunk light tuna, drained , 2 cups DOLE Spinach, coarsely chopped , 1/2 cup frozen peas, Directions:Bring a large pot of water to a boil. Cook pasta according to package instructions.Meanwhile, zest the lemon and squeeze the juice into a small bowl. Set aside.Heat the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms, garlic, salt and pepper. Cook for 5 minutes until mushrooms are brown. Sprinkle the flour over the mushrooms and cook for 2 minutes longer until browned. Add the reserved lemon juice, capers and chicken stock. Cook for 1 minute longer, stirring occasionally, until mixture is thickened. Remove from heat.Drain the pasta and add to the skillet along with the tuna, spinach and peas. Toss well to coat.