Creamy Lemon Tuna and Pasta

Creamy Lemon Tuna and Pasta
  • Prep Time:

  • Cook Time:

  • Recipe Yield: 4

A light springtime dinner – elegant, but simple.


  • 2 (4.5 oz.) Cans - Yellowfin Marinated Tuna - Lemon Dill
  • 1 tsp. canola oil
  • 1 medium onion, chopped
  • 12 cup sliced red peppers
  • 2 tsp. cornstarch
  • 1-12 cups skim milk
  • 10 oz. fresh baby spinach
  • 2 green onions, sliced
  • 1 lb. pasta such as farfalle or penne


  • Boil pasta until al dente. Drain and mix in spinach to wilt.
  • While the pasta is boiling, heat oil over medium heat in a large skillet. Add onion and red pepper and cook until soft, about 5 minutes. Remove red pepper and hold on a separate plate.
  • Mix milk with cornstarch and add to the onions and peppers and continue stirring until thickened. (Do not allow to boil.)
  • Add milk mixture to the pasta and spinach and stir in tuna.
  • Serve while hot.
Servings Per Container: 4 Serving Size: 455g
Amount Per Serving DV%*
Calories 650
Total Fat 12g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 570mg 24%
Total Carbohydrate 102g 34%
Dietary Fiber 8g 32%
Sugars 16g
Protein 36g
Vitamin A 140%
Vitamin C 70%
Calcium 25%
Iron 35%

*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.