Cooking with Karel Anne: Trumpet Tuna

We are cooking with Chef Karel Anne Tieszen! Having a heat safe picnic is important. Of course you want to have a good time with good food!! This pasta is easy to travel; it can go on top in the cooler, as long as its under 40F. ENJOY!

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Trumpet Tuna Picnic
Serving Size : 8

1 lb campanelle pasta (or penne, or farfalle)
1 small red onion -- cut in 1/2 inch dice
8 ounces black olives -- sliced
12 ounces tuna in water -- drained (2 small cans)
1 Tablespoon Italian seasoning
1/4 cup extra virgin olive oil
1/4 cup lemon juice -- fresh
1 teaspoon dry mustard
1 teaspoon dill weed
1/2 cup white wine -- or vegetable broth
1 pint cherry tomatoes
1 cup fresh Italian parsley -- chopped
Pepper -- to taste

1. Boil water in a large pasta pot. Add pasta and cook according to package directions. Drain.

2. In a large saute pan, saute the onion, olives, tuna, and Italian herb seasoning in the olive oil and lemon juice for 3 minutes.
Add the mustard, dill, and white wine and cook for 5 to 8 minutes. Stir often to make a creamy sauce with the tuna-mustard-wine base.

3. Add pasta to the tuna sauce. Heat for 1 minute until the mixture is well blended and warm throughout.
Remove from heat and add cherry tomatoes. Garnish with parsley and season with pepper to taste.

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Per Serving: 440 Calories; 15g Fat (30.9% calories from fat); 23g Protein; 51g Carbohydrate; 4g Dietary Fiber; 17mg Cholesterol; 538mg Sodium.


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