Mediterranean Tuna Noodle Skillet
30Prep Time Minutes
30Total Time Minutes
7Number of Ingredients
1 tablespoon Pure Wesson® Canola Oil
1/2 cup chopped red onion
8 ounces dry wide egg noodles, uncooked
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1-1/4 cups water
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 can (12 oz each) chunk white albacore tuna in water, drained
1 jar (7.5 oz each) marinated artichoke hearts, drained, liquid reserved, chopped
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh Italian (flat-leaf) parsley
|% Daily Value|
|Total Fat||9 g||14%|
|Saturated Fat||2 g||11%|
|Dietary Fiber||4 g||15%|
|Vitamin C||11 mg||18%|
|Vitamin A||392 iu||8%|
Heat oil in large skillet over medium-high heat. Add onion; cook 4 minutes or until tender, stirring occasionally.
Stir in uncooked noodles, undrained tomatoes, water, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 10 minutes or until noodles are tender, stirring occasionally.
Add tuna, artichokes and reserved liquid to noodles; toss together and heat until hot. Top with cheese and parsley.