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Mediterranean Tuna Toss
You can eat this dish hot, or make it ahead and take it to a picnic.
8 ounces uncooked, medium pasta shells
1 teaspoon corn oil
1 teaspoon (or 1 clove) minced garlic (or more to taste)
1 28-ounce can diced tomatoes
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
1 12-ounce can tuna in water, drained and flaked
½ cup diced green onion
½ cup (about 2 ounces) crumbled feta cheese
1. Cook pasta shells according to package directions, but omit salt. Drain, cover and set aside.
2. Meanwhile, in a large nonstick skillet, warm oil over medium heat. Add garlic and cook for 2 minutes, stirring to prevent browning. Add tomatoes, thyme, oregano, and pepper. Simmer uncovered over medium heat for 5 minutes.
3. Stir in tuna and green onion, then cook an additional 5 minutes or until heated through.
4. Place pasta in a serving dish. Add tuna mixture and toss to coat. Sprinkle with cheese and serve.
1 ½ starch
2 very lean meat
Calories from fat 45
Total fat 5 grams
Saturated fat 3 grams
Cholesterol 14 milligrams
Sodium 660 milligrams
Carbohydrate 27 grams
Dietary fiber 1 gram
Sugars 4 grams
Protein 19 grams
P. Geil, T. Ross. Diabetes Meals on $7 a Day or Less. American Diabetes Association, Alexandria, Virginia, 1999.