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Linguini with Tuna, Olives and Bell Peppers

4 servings


High Fibre

Nutritional Facts Per Serving

20.2 g
70.2 g
5.5 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 451
  • Fat 9.9 g
    • Saturated   1.4 g
    • + Trans 
  • Cholesterol 10 mg
  • Sodium   553 mg
  • Carbohydrate 70.2 g
    • Fibre   5.5 g
    • Sugars  
  • Protein 20.2 g
    • Vitamin A 14 %
    • Vitamin C 130 %
    • Calcium 4 %
    • Iron 23 %


Bring a large pot of lightly, salted water to boil. Add linguini and cook until just tender, about 8 minutes. While this occurs, heat the oil in a large skillet over medium heat. Add the bell peppers and garlic and cook until just tender, about 3-4 minutes. Add the tuna, olives, green onions and lemon juice and zest and cook 1 minute more. When the pasta is cooked, save 1/2 cup of its cooking liquid. Drain the pasta well, and then add it and the 1/2 cup of cooking liquid to the tuna mixture, gently tossing. Season with salt and pepper and serve.

Serving Suggestions

Although Parmesan cheese is not traditional served with seafood in Italy, it does taste good with linguini, olives and peppers. So, feel free to break with tradition and top this pasta dish with a little of the cheese, freshly grated, just before serving.

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