Tuna Puttanesca Penne
A fresh take on a classic Italian recipe, this dish is delicious served warm or as a cold salad the next day
10 Min
5 Min
4-6 
Cooking Steps
Step 1
Cook penne according to package directions.
Step 2
Meanwhile, drain the cans of tuna, reserving oil and broth in a measure or bowl; stir in vinegar and set aside. Separate tuna into chunks and set aside.
Step 3
Heat olive oil a large skillet set over medium heat. Add zucchini, sun-dried tomatoes and garlic to skillet. Cook for 5 to 6 minutes or until zucchini is tender. Add tuna, tomatoes, olives and capers and toss until heated through.
Step 4
Stir in hot penne, reserved tuna broth mixture and parsley. Toss until well combined.
Servings
Per serving (1/6th recipe or 1 1/3 cup/325 mL): 370 calories, 15 g fat, 2.5 g saturated fat, 540 mg sodium, 35 g carbohydrates, 4 g fibre, 3 g sugars, 22 g protein. Excellent source of vitamin C.
