Cheese Tortellini with Tuna Photo
Cheese Tortellini with Tuna
Yield: Makes 4 servings
Cheese tortellini and tuna both provide good sources of protein. Add a green salad to complete this delicious meal.
Ingredients:
1
tuna steak* (about 6 ounces)

1
package (9 ounces) uncooked refrigerated reduced-fat cheese tortellini

Nonstick cooking spray

1
cup finely chopped red bell pepper

1
cup finely chopped green bell pepper

1/4
cup finely chopped onion

3/4
teaspoon fennel seeds, crushed

1/2
cup evaporated skimmed milk

2
teaspoons all-purpose flour

1/2
teaspoon dry mustard

1/2
teaspoon black pepper



 
Preparation:
1.
Grill or broil tuna 4 inches from heat source until fish just begins to flake, about 7 to 9 minutes, turning once. Remove and discard skin. Cut tuna into chunks; set aside.

2.
Cook pasta according to package directions, omitting salt. Drain; set aside.

3.
Spray large nonstick skillet with cooking spray. Add bell peppers, onion and fennel seeds; cook over medium heat until crisp-tender.

4.
Whisk together milk, flour, mustard and black pepper in small bowl until smooth; add to skillet. Cook until thickened, stirring constantly. Stir in tuna and pasta; reduce heat to low and simmer until heated through, about 3 minutes. Serve immediately.



Nutritional Information:
Serving Size: 1-1/4 cups
Sodium 160 mg
Protein 16 g
Fiber 3 g
Carbohydrate 21 g
Cholesterol 21 mg
Saturated Fat 2 g
Total Fat 4 g
Calories from Fat 19 %
Calories 180
Dietary Exchange:
Meat 1-1/2
Vegetable 1
Milk 1/2
Starch 1/2


This recipe appears in: Italian

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