Basil Pesto Pasta with Tuna

Basil Pesto Pasta with Tuna
  • Prep Time:

  • Cook Time:

  • Recipe Yield: 4


  • 2 (2.6 oz.) Pouches - Yellowfin Tuna in Extra Virgin Olive Oil
  • 12 pound spinach linguini
  • 2 tsp. olive oil
  • 1 tsp. garlic
  • 12 cup chopped onion
  • 1 cup sliced button mushrooms
  • 5 canned artichoke hearts, drained and quartered
  • 12 cherry tomatoes, halved
  • 3 Tbsp. prepared basil pesto


  • Boil linguini until just tender.
  • Meanwhile, heat olive oil in large skillet over medium heat. Add garlic and onion and sauté for 3 – 4 minutes. Add mushrooms and continue sautéing until vegetables are soft.
  • Add artichoke hearts, cherry tomatoes and tuna and toss. Stir in basil pesto to coat.
  • Drain pasta and place back in sauce pan. Mix in vegetable and tuna mixture. Serve with grated parmesan cheese on the side.
Servings Per Container: 4 Serving Size: 212g
Amount Per Serving DV%*
Calories 390
Total Fat 12g 18%
Saturated Fat 2g 10%
Trans Fat 0g 0%
Cholesterol 15mg 5%
Sodium 270mg 11%
Total Carbohydrate 50g 17%
Dietary Fiber 4g 16%
Sugars 5g
Protein 21g
Vitamin A 10%
Vitamin C 15%
Calcium 2%
Iron 15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.