August 9, 2016
This tuna noodle skillet gets a modern twist thanks to the fresh, Mediterranean flavors of artichokes, tomato, and feta cheese. Ready in just 30 minutes!
1 tbsp canola oil
1/2 cup chopped red onion
8 oz. Anthony's® dry Wide Egg Noodles, uncooked
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
3/4 cups water
1/4 tsp salt
1/8 tsp black pepper
1 can (12 oz) tuna in water, drained
7 1/2 oz. (1 can) marinated artichoke hearts, drained, liquid reserved, chopped
1/3 cup crumbled feta cheese
2 tbsp chopped Italian parsley
1Heat oil in skillet over medium-high heat. Add onion; cook 4 minutes, stirring occasionally
2Stir in dry noodles, tomatoes, water, salt and pepper. Bring to a boil. Cover, reduce heat and simmer 10 minutes, stirring occasionally.
3Add tuna, artichokes and reserved artichoke liquid to noodles; toss together and heat until hot. Top with cheese and parsley.
Your review ...
All fields and a star-rating are required to submit a review.