Mediterranean Tuna Noodle Skillet
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: easy
1 tablespoon canola oil
1/2 cup chopped red onion
8 ounces dry wide egg noodles, uncooked
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1-1/4 cups water
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 can (12 oz each) chunk white albacore tuna in water, drained
1 jar (7.5 oz each) marinated artichoke hearts, drained, liquid reserved, chopped
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh Italian (flat-leaf) parsley
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 90 mg | 9% |
Carbohydrate | 35 g | 12% |
Cholesterol | 63 mg | 21% |
Total Fat | 9 g | 14% |
Iron | 3 mg | 15% |
Calories | 294 kcal | 15% |
Sodium | 587 mg | 24% |
Protein | 18 g | 37% |
Saturated Fat | 2 g | 10% |
Sugars | 3 g | 0 |
Vitamin C | 11 mg | 18% |
Heat oil in large skillet over medium-high heat. Add onion; cook 4 minutes or until tender, stirring occasionally.
Stir in uncooked noodles, undrained tomatoes, water, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 10 minutes or until noodles are tender, stirring occasionally.
Add tuna, artichokes and reserved liquid to noodles; toss together and heat until hot. Top with cheese and parsley.
Mediterranean Tuna Noodle Skillet