Mediterranean Tuna Casserole
Cook time – 0 min

- Total time
- 10 minutes
- Preparation time
- 10 minutes
- Calories
- 280
- Portions
- 4
Tuna casserole with pasta, peas and capers.
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.
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
Nutritional Facts
Serving Per Container | |
Serving Size | 327g |
Calories | 280 |
Entries | Daily value in %* |
---|---|
Total Fat (6 g) | 9% |
Saturated Fat (1 g) | 5% |
Polyunsaturated (1 g) | |
Monounsaturated (3 g) | |
Cholesterol (45 mg) | 15% |
Sodium (860 mg) | 36% |
Total Carbohydrate (31 g) | 10% |
Dietary Fiber (5 g) | 20% |
Total Sugars (4 g) | |
Protein (27 g) | |
Copper | 20% |
Folate | 20% |
Manganese | 15% |
Niacin | 25% |
Phosphorus | 15% |
Potassium (370 mg) | 11% |
Riboflavin | 15% |
Selenium | 40% |
Thiamin | 20% |
Vitamin B6 | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.