1 can (12 ounces) tuna, drained and chunked 4 cups cooled penne pasta 1 pound (about 4) plum tomatoes, chopped 1 jar (6 ounces) marinated artichoke hearts, drained and chopped 1 can (4 ounces) chopped ripe olives, drained 1-2 cloves garlic, minced ½ cup grated parmesan cheese 2 tablespoons capers, minced (optional) ¼ cup lemon juice 2 tablespoons red wine vinegar 1/3 cup extra-virgin olive oil 1 teaspoon oregano or Italian seasoning Salt and black pepper to taste
In a large bowl, combine penne, tomatoes, tuna, artichoke hearts, olives, cheese, capers and garlic; toss gently.
In small bowl, combine lemon juice, vinegar, oil, oregano, salt and pepper; whisk to blend well. Toss tuna mixture with dressing.
Nutrition values per serving: 296 calories, 14 g fat (2.5 g saturated), 27 g carbohydrates, 16 g protein, 608 mg sodium.
National Fisheries Institute via Oldways, oldwayspt.org
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