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Artichoke Tuna Toss

I do volunteer work one evening a week and leave a meal behind for my family. On one occasion, I left this made-in-minutes medley. When I came home, my husband said it was the best pasta dish I'd ever fixed! —Emily Perez, Alexandria, Virginia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 3-1/2 cups water
  • 1/4 cup butter, cubed
  • 2 packages (4.6 ounces each) garlic and olive oil vermicelli mix
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 2 cans (5 ounces each) light tuna in water, drained
  • 1 package (10 ounces) frozen peas
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 4 to 6 garlic cloves, minced

Directions

  • In a saucepan, bring water and butter to a boil. Stir in the vermicelli with contents of seasoning packets, artichokes, tuna, peas, oil, vinegar and garlic.
  • Return to a boil; cook, uncovered, until vermicelli is tender, 8-10 minutes. Let stand for 5 minutes.
Nutrition Facts
1 cup: 266 calories, 11g fat (5g saturated fat), 29mg cholesterol, 687mg sodium, 27g carbohydrate (3g sugars, 3g fiber), 14g protein.

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