Tuna Noodle Bowl

tuna-noodle-bowl
Photo by Maria Robledo
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 552 calories
    • Fat 25 g
    • Sat Fat 4 g
    • Cholesterol 14 mg
    • Sodium 501 mg
    • Protein 32 mg
    • Carbohydrate 49 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 49 mg

Tuna Noodle Bowl is the 21st-century version of Tuna Noodle Casserole

Ingredients

  1. Check 1/2 pound bow-tie pasta
  2. Check 2 medium carrots, thinly sliced
  3. Check 1 cup sugar snap or snow peas, trimmed
  4. Check 1 red bell pepper, thinly sliced
  5. Check 1/3 cup extra-virgin olive oil
  6. Check 2 tablespoons red wine vinegar
  7. Check 1 shallot, finely chopped
  8. Check 1 teaspoon dried thyme
  9. Check kosher salt and black pepper
  10. Check 3 tablespoons capers, drained
  11. Check 2 6-ounce cans light tuna, preferably in olive oil, drained
  12. Check Parmesan, for garnish

Directions

  1. Cook the pasta in boiling salted water until almost done, about 8 minutes.
  2. Add the carrots and peas to the pot and continue cooking until the pasta and carrots are firm-tender, about 2 minutes.
  3. Transfer the pasta, carrots, and peas to a large bowl. Add the bell pepper.
  4. Whisk together the oil, vinegar, shallot, thyme, and salt and pepper to taste. Drizzle over the pasta; toss with the capers and tuna.
  5. Divide among 4 bowls. Shave or grate Parmesan over the top.