Affordable Meals,  Comfort Food,  Easy,  Low Fodmap,  Olive Life,  Pasta,  Quick

Fettuccine Tuna Toss (low fodmap)

Share It!
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •   
  •  
  •  
  •  
  •  

So basically this dish has a lot going for it – colorful, all kinds of yummy flavors, affordability, quick and easy to make and it’s healthy and satisfying. But some of you are definitely on the fence because of one lone word…

Tuna.

Bland sandwiches, strange casseroles, sketchy looking contents in the can or a coworker’s horrible breath.

Back when I had no skills whatsoever in the kitchen, I used to make tuna pasta. Olive oil, dried herbs, tuna and pasta. Most of the time it didn’t suck, but it certainly wasn’t lip-smacking either. There was no “Hey! Can I get some of this tuna goop to go?”. Cooking it like that or in blah casseroles can definitely leave an impression in one’s mind that canned tuna is… unsavory. And some of it is.

You have to buy the good stuff. Yellowfin in olive oil. This will make worlds of difference in your tuna dishes, especially warm ones. Yes, this raises the cost of the meal by a few dollars. I will tell you this: if you don’t mind shopping at the online megastore that rhymes with Cramazon, you can get the good brand (rhymes with Penova) by the case for a very good price; lowering the meal cost back to normal. Not an ad, just a genuine helpful tip to those on a budget.

You’re not low FODMAP? Leave the garlic in the oil and use regular pasta. Done and done. Delicious either way!

Fettuccine Tuna Toss

Colorful, healthy tuna pasta dish with all kinds of flavor and yum.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American, Italian
Keyword: comfort food, easy, fettuccini, quick, tuna
Servings: 4 people
Author: Kenny MacKenzie
Cost: $15

Ingredients

  • 2 5 oz cans Yellowfin Tuna in Olive Oil
  • 1 12 oz box gluten-free fettuccine
  • 3 TBSP extra virgin olive oil
  • 1/2 bag frozen spinach (I used a whole bag in the pictures…)
  • 1 medium yellow squash quartered lengthwise and then sliced
  • 1/4 cup sun-dried tomatoes – chopped (1 TBSP per serving)
  • 1/3 cup kalamata olives – sliced (plain black or green olives also will work)
  • 1/2 cup grated parmesan cheese
  • 1/2 tsp dried basil
  • 1/4 tsp dried thyme
  • 1/2 tsp salt (or more to taste)
  • fresh ground black pepper to taste

Instructions

  • Defrost frozen spinach in a fine mesh strainer, running cold water over it. This shouldn't take very long. Squeeze as much of the water out of the spinach as you can (without breaking the strainer). Set aside.
  • Set a pot of cold water on medium high heat. Salt it well. Once boiling add pasta.
  • Cook pasta til al dente – you know… "according to the package directions".
  • Reserve about a half cup of pasta water.
  • Meanwhile – heat olive oil in a decent size saute pan (5-6 quart) over medium.
  • When the oil is shimmering – lower the heat a little and add the garlic. Cook until first signs of browning, then remove the garlic with a slotted spoon or small strainer.
  • Add the squash, sun dried tomatoes and olives to the oil. Let cook for 2-3 minutes.
  • Add the tuna and the seasonings to the pan. Break up the tuna with a wooden spoon. Cook for another 2 minutes.
  • Add about 1/4 cup of pasta water to the pan and stir.
  • Add the spinach and stir again.
  • Drain pasta when done and add it warm to the tuna, mixing well.
  • Add the grated parm and stir.
  • If the sauce is not wet enough, add the remaining 1/4 of pasta water.
  • Crack some fresh black pepper over it, top with a little more cheese and serve!

Notes

This dish can be made a little healthier by only using 2 TBSP of olive oil and reducing the salt throughout. Eliminate the sun-dried tomatoes if you don’t tolerate them.

Music to cook by: BT “Movement in Still Life”

Keep the recipes coming - support this blog at Patreon 🙂
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •   Yum
  •   
  •  

Leave a Reply

Your email address will not be published. Required fields are marked *