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!"
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

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


  1. 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.
  2. Return to a boil; cook, uncovered, for 8-10 minutes or until vermicelli is tender. Let stand for 5 minutes. Yield: 6 servings.
Originally published as Artichoke Tuna Toss in Quick Cooking January/February 2000, p36

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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