Fusilli with fresh tuna, olives and tomatoes Recipe
An easy and light pasta dish for every day of the week
Ingredients
- 1 fresh tuna steak
- a handful of black olives
- 3 sticks of thyme
- 6 cherry tomatoes
- 1 tbsp capers
- olive oil
- 1 onion
- 300 g pasta fusilli
- salt and pepper
- 1 tsp Worcestershire sauce
Directions
- Chop the onion finely and the thyme and fry it with two tbsp of olive oil until translucent.
- Add the chopped tomatoes, capers and olives, a pinch of salt, pepper and cook for 5 minutes. Add the tuna chopped in small pieces, Worcestershire sauce, 2 tbsp of olive oil and cook for another 3 minutes.
- Cook the pasta al dente in salty water and add the sauce to it stirring it all well in.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 3 servings | |
| Calories 446 | |
| Calories from Fat 56 | 13% |
| Total Fat 6.29g | 8% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 117mg | 5% |
| Potassium 555mg | 16% |
| Total Carbs 82.69g | 22% |
| Dietary Fiber 5.2g | 17% |
| Sugars 7.24g | 5% |
| Protein 14.46g | 23% |
