Post by chief_cook2 on Jan 8, 2003 14:24:11 GMT -6
ready to serve: Less than 30 min
Ingredients:
2 6 oz. cans solid white tuna in water, drained and flaked
1 12 oz. jar roasted red peppers, rinsed and sliced
1 cup finely chopped red onions
1/4 cup capers, rinsed
1/4 cup nonfat plain yogurt
1/4 cup fresh basil
1 Tbsp. olive oil
1/2 Tbsp. lemon juice
1 clove garlic, peeled and crushed
salt and pepper
12 oz. pasta (penne is great in this dish)
Instructions:
Put a large pot of salted water on to boil. In a large bowl, combine tuna, 1 cup red peppers, onion and capers. In a blender or food processor, combine yogurt, basil, oil, lemon juice, garlic and remaining 1/2 cup red peppers. Puree until smooth. Season with salt and pepper and stir into tuna mixture. Cook pasta until al dente, 9-11 minutes. Drain and rinse under cold water. Add to tuna mixture and toss to combine.
Ingredients:
2 6 oz. cans solid white tuna in water, drained and flaked
1 12 oz. jar roasted red peppers, rinsed and sliced
1 cup finely chopped red onions
1/4 cup capers, rinsed
1/4 cup nonfat plain yogurt
1/4 cup fresh basil
1 Tbsp. olive oil
1/2 Tbsp. lemon juice
1 clove garlic, peeled and crushed
salt and pepper
12 oz. pasta (penne is great in this dish)
Instructions:
Put a large pot of salted water on to boil. In a large bowl, combine tuna, 1 cup red peppers, onion and capers. In a blender or food processor, combine yogurt, basil, oil, lemon juice, garlic and remaining 1/2 cup red peppers. Puree until smooth. Season with salt and pepper and stir into tuna mixture. Cook pasta until al dente, 9-11 minutes. Drain and rinse under cold water. Add to tuna mixture and toss to combine.