Ingredients
Scale
- 1 6-ounce can chunk light tuna in water, drained
- 1 7-ounce jar roasted red peppers, rinsed and sliced (2/3 cup), divided
- ½ cup finely chopped red onion or scallions
- 2 tablespoons capers, rinsed, coarsely chopped if large
- 2 tablespoons nonfat plain yogurt
- 2 tablespoons chopped fresh basil
- 1 tablespoon extra-virgin olive oil
- 1 ½ teaspoons lemon juice
- 1 small clove garlic, crushed and peeled
- ⅛ teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 6 ounces whole-wheat penne or rigatoni (1 3/4 cups)
Instructions
- Put a large pot of lightly salted water on to boil.
- Combine tuna, 1/3 cup red peppers, onion (or scallions), and capers in a large bowl.
- Combine yogurt, basil, oil, lemon juice, garlic, salt, pepper, and the remaining 1/3 cup red peppers in a blender or food processor. Puree until smooth.
- Cook pasta until just tender, 10 to 14 minutes or according to package directions. Drain and rinse under cold water.
- Add pasta to the tuna mixture along with the red pepper sauce. Toss to coat.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve chilled for best flavor.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 20mg