Artichoke Tuna Toss Recipe

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"I do volunteer work one evening a week and leave a meal behind for my family," relates Emily Perez of Alexandria, Virginia. "On one occasion, I left this made-in-minutes medley. When I came home, my husband said it was the best pasta dish I'd ever fixed!"

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Artichoke Tuna Toss Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

5 25 30

Ingredients

3-1/2 cups water
1/4 cup butter, cubed
2 packages (4.6 ounces each) garlic and olive oil vermicelli mix
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
2 cans (6 ounces each) light water-packed tuna
1 package (10 ounces) frozen peas
1 tablespoon olive oil
1 tablespoon red wine vinegar
4 to 6 garlic cloves, minced

Directions

In a saucepan, bring water and butter to a boil. Stir in the vermicelli with contents of seasoning packets, artichokes, tuna, peas, oil, vinegar and garlic.
Return to a boil; cook, uncovered, for 8-10 minutes or until vermicelli is tender. Let stand for 5 minutes. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 266 calories, 11 g fat (5 g saturated fat), 29 mg cholesterol, 687 mg sodium, 27 g carbohydrate, 3 g fiber, 14 g protein.

Originally published as Artichoke Tuna Toss in Quick Cooking January/February 2000, p36