Olive and Tuna Rotini
Prep time
Cook time
Total time
Spicy olive and tuna rotini with fried capers, sweet marsala and a lemony vinaigrette.
Serves: 4
  • 16oz box of Rotini pasta
  • 4 tbsp olive oil
  • 2 4.5 oz cans of tuna in oil (MUST BE IN OIL)
  • 1 lemon, zested and juiced
  • 1 tbsp minced garlic
  • 1 tbsp crushed red pepper
  • ¼ cup capers
  • 5.75 oz jar of sliced green olives with pimentos, drained
  • ¼ cup marsala wine
  1. Boil the pasta per package directions and drain.
  2. In a nonstick skillet, add olive oil, tuna with the oil from the can, lemon zest, garlic, red pepper, capers and olives and pimentos.
  3. Fry on high heat for 2-3 minutes, until fragrant.
  4. Lower heat to medium, add marsala wine and squeeze in lemon juice.
  5. Sauté for an additional 3 minutes.
  6. Serve over warm pasta.
Nutrition Information
Calories: 698 Fat: 23.6 Saturated fat: 3.8 Carbohydrates: 89.9 Sugar: 3.3 Sodium: 654 Fiber: 6.1 Protein: 32.6 Cholesterol: 20
Recipe by The Eat More Food Project at http://www.eatmorefoodproject.com/olive-tuna-rotini/