Easy Tuna Primavera Food

QUICK EASY TUNA PASTA

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add the quinoa fusilli, and cook according to the packet instructions. Drain the pasta.
• Heat the oil in a pan, and add the onion. Sauté until they are golden brown.
• Add the garlic, and cook until fragrant.
• Flake the tuna into the onion mixture, and heat.
• Add the tomato sauce and cooked quinoa fusilli to the tuna mixture. Stir well for 1 minute or so.
• Serve with a generous grinding of pepper, basil leaves, and Parmesan cheese.

TUNA PRIMAVERA

Steps:

• Cook and drain fettuccine as directed on package. Rinse with hot water; cover to keep warm.
• Meanwhile, in 10-inch nonstick skillet, mix frozen asparagus, carrots and water. Cover; cook over medium-high heat 5 to 7 minutes, stirring frequently, until vegetables start to soften. Stir in tuna and Alfredo sauce. Cover; cook until thoroughly heated.
• In large serving bowl, toss warm fettuccine with tuna mixture. Garnish with parsley.

TUNA LINGUINE PRIMAVERA

Steps:

• Cook the pasta and add the frozen vegetables to the water for the last 5 minutes of cooking.
• Drain all and return to the pan.
• Add the rest of the ingredients and toss to coat.
• I serve it with more grated cheese on top.

TUNA PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions; drain but reserve 3 tablespoons of the cooking water.
• While pasta cooks, combine asparagus and peas in a steamer basket over boiling water; cover and steam 3-4 minutes or until asparagus is crisp-tender. Drain.
• Combine steamed vegetables, onions, salt, and oil in a large bowl.
• Add pasta, pasta cooking water, tomato, and lemon juice; toss well.
• Add tuna; toss.
• Sprinkle with pepper and serve.