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Angel Hair Pasta with Tuna

 Angel Hair Pasta with Tuna
When my summer garden is in full bloom, I'll make homemade puree with fresh tomatoes. Instead of tuna steaks, you can use three 12-ounce cans of chunk white tuna.—Weda Mosellie, Phillipsburg, New Jersey
12 ServingsPrep: 15 min. Cook: 45 min.


  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 cans (29 ounces each) tomato puree
  • 1/2 cup dry red wine or chicken broth
  • 2 tablespoons minced fresh basil
  • 1 to 1-1/2 teaspoons crushed red pepper flakes
  • 1 teaspoon salt
  • 2 pounds tuna steaks
  • 2 packages (16 ounces each) angel hair pasta
  • 1/2 cup grated Parmesan cheese


  • In a large saucepan, saute garlic in oil for 1-2 minutes or until
  • tender. Stir in the tomato puree, wine, basil, pepper flakes and
  • salt. Bring to a boil. Reduce heat; simmer, uncovered, for 35-45
  • minutes or until flavors are blended.
  • In a large skillet coated with cooking spray, cook tuna over
  • medium-high heat for 6-8 minutes on each side for medium-rare or
  • until slightly pink in the center.
  • Flake tuna into large chunks; add to sauce. Cook pasta according to
  • package directions; drain. Top with sauce; sprinkle with cheese.
  • Yield: 12 servings.
Nutritional Facts: 1 serving equals 450 calories,

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Angel Hair Pasta with Tuna (continued)

Nutritional Facts: 5 g fat (1 g saturated fat), 37 mg cholesterol, 325 mg sodium, 66 g carbohydrate, 3 g fiber, 31 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.