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Pasta Shells With Tuna Sauce

Diet.Chef's picture
Ingredients
  Plain low-fat yogurt 1⁄2 Cup (8 tbs)
  Sour cream 1⁄3 Cup (5.33 tbs)
  Dry white wine 2 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Sliced pitted black olives 1⁄3 Cup (5.33 tbs)
  Sliced scallions 1⁄2 Cup (8 tbs) (Including The Green Stems)
  Dried oregano 1⁄2 Teaspoon, crumbled
  Black pepper 1⁄4 Teaspoon
  Canned chunk light tuna packed in water 6 1⁄2 Ounce, drained (1 Can)
  Medium pasta shells/Linguine / fettuccine 1⁄2 Pound, broken in half
Directions

1. In a medium bowl, stir together the yogurt, sour cream, wine and lemon juice until smooth. Stir in the olives, scallions, oregano and pepper. Flake the tuna into the bowl and combine.
2. Meanwhile, bring a large pot of water to a boil. Add the pasta and, stirring constantly, bring to a boil. Cook until tender but firm to the bite; drain. Rinse under cold running water and drain again. Toss with the tuna sauce. Chill for 30 minutes. Serve cold. (If ou make it further ahead of time, you will need to stir in a little more sour cream and yogurt because the pasta will absorb the sauce.)

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Dish: 
Noodle
Ingredient: 
Pasta
Cook Time: 
6 Minutes

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