Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Light and easy for weeknights. We like garlic so adjust yours accordingly.

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Vinaigrette:

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Rinse under cold water and drain.

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  • Place pasta in a large bowl; add tuna, tomatoes, red onion, and olives.

  • Combine vinegar, garlic, oil, oregano, basil, salt, and pepper in a jar with a tight-fitting lid; shake vinaigrette well. Pour over salad and toss to coat. Cover and refrigerate for 1 to 2 hours.

Nutrition Facts

332 calories; protein 26.7g; carbohydrates 39.6g; fat 7.6g; cholesterol 35.3mg; sodium 474.9mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
06/18/2021
It was ok. I made it as directed but used thin fettuccine instead. That worked but frankly overall, I found it to be too dry! I’m tempted to use a mix of low fat Mayo and sour cream just to make it a bit more tasty. But then, I’d have to cross out the word ”Mediterranean” in the recipe’s title. Read More