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Red Tuna Sauce Recipe
|Olive oil||1 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), pressed|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Tomato sauce||1 Can (10 oz)|
|Water||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Tuna fish||1 Can (10 oz), drained|
|Capers||2 Teaspoon, drained|
|Vegetable oil||1 Tablespoon|
|Fusilli/Fettuccini / linguine||8 Ounce (Uncooked)|
|Minced fresh parsley||2 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 1789 Calories from Fat 405
% Daily Value*
Total Fat 50 g76.7%
Saturated Fat 7.9 g39.3%
Trans Fat 0 g
Cholesterol 150.1 mg50%
Sodium 6311.9 mg263%
Total Carbohydrates 218 g72.8%
Dietary Fiber 17.8 g71.1%
Sugars 30.7 g
Protein 109 g218.1%
Vitamin A 204.6% Vitamin C 149.8%
Calcium 18.3% Iron 72.5%
*Based on a 2000 Calorie diet
Saute onion, garlic and mushrooms in oil until onion is golden.
Add tomato sauce, 1/2 cup water, 1/8 teaspoon salt and pepper.
Simmer 25 minutes.
Add tuna fish and capers.
Cook 5 minutes.
Bring 3 quarts water to a rapid boil in a heavy 5 quart Dutch oven.
Add 1 tablespoon salt and vegetable oil.
Gradually add fusilli, fettuccini or linguine, being sure water continues to boil.
Cook pasta uncovered until tender but firm, stirring occasionally.
Serve tuna sauce over hot cooked pasta.
Sprinkle with minced parsley.
Makes 4 servings.