Cooking at Home - Neopolitan Tuna Fettucine

PROMO Food - Fish Soup Stew Vegetables Salad Cooking at Home - Pixabay - Anthony Langdon
Published Saturday, June 13, 2020


PICT RECIPE Any Days a Picnic Chicken Salad - USDA
Any Days a Picnic Chicken Salad. Courtesy USDA

  • Makes: 4 Servings

Did you know that canned tomatoes have more lycopene and B vitamins than fresh tomatoes? That's because the canning process seals in food's natural goodness! So when you add canned tomatoes to this delicious dish, you're adding nutrition, freshness and flavor.


  • 8 ounces whole grain fettuccine pasta
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can no salt added diced tomatoes (14.5 oz. can)
  • 2 teaspoons capers
  • 5 ounces canned tuna, packed in water, drained
  • 1/4 cup sliced ripe olives, drained (or 1-2.2 ounce can)
  • Salt and ground pepper to taste


  1. Cook fettuccine as label directs. Reserve 1 cup cooking liquid; drain.
  2. Meanwhile, in 10-inch skillet over medium heat, in hot oil, cook onion and garlic, about 5 minutes until just softened. Add diced tomatoes and capers; simmer 5 minutes. Add tuna, olives, salt and pepper to taste.
  3. Toss fettuccine with tuna mixture to mix well. Serve immediately. If necessary, add reserved cooking liquid.

Source: Cans Get You Cooking

Nutrition Information

Serving Size: 3 oz.



Total Calories


Total Fat

6 g

Saturated Fat

1 g


13 mg


399 mg


49 g

Dietary Fiber

10 g

Total Sugars

5 g

Added Sugars included

0 g


20 g

Vitamin D

2 mcg






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