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- 2 cans (approx. 7 ounces each) tuna in oil
- 1/4 cup olive oil
- 1 large clove garlic, minced
- 4 ounces fresh mushrooms, choppe
- 1 cup small cauliflower or broccoli florets
- 1 small zucchini or yellow summer squash, diced
- 1 small red bell pepper, sliced
- 2 tablespoons minced fresh basil or parsley
- 8 ounces fettucine
- 1/4 teaspoon black pepper
- 1 teaspoon lemon juice
- lettuce leaves
- 4 ounces (1 cup) shredded Swiss cheese or mild Cheddar
- cherry tomatoes for garnish
- Italian salad dressing
Preparation:
Add olive oil to the skillet and heat. Add minced garlic, mushrooms, broccoli or cauliflower, zucchini and red bell pepper. Cook over medium-low heat, stirring occasionally until vegetables are tender, about 5 minutes. Add basil or parsley; stir a few times and remove from heat. Let vegetables cool while noodles are cooking.
Cook fettucine according to package directions; drain well. Add noodles and cooled vegetables to the tuna along with pepper and lemon juice. Toss gently to blend ingredients. Cover and refrigerate for at least 30 minutes to chill thoroughly. Before serving, taste and adjust seasonings. Arrange on a platter lined with lettuce leaves, sprinkle with the cheese and garnish with cherry tomatoes. Serve with Italian dressing.
Tuna pasta salad serves 4.
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