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Active time
10 minutes
Total time
20 minutes
Serves 8

1 large can (12 ounces) tuna, drained and chunked

4 cups cooked and cooled whole grain penne pasta

1 pound (about 4) plum tomatoes, chopped

1 (6-ounce) jar marinated artichoke hearts, drained and chopped

1 (4-ounce) can chopped ripe olives, drained

1-2 cloves garlic, minced

½ cup grated Parmigiano-Reggiano cheese

2 tablespoons capers, minced (optional)

¼ cup lemon juice 

2 tablespoons red wine vinegar

⅓ cup extra virgin olive oil

1 teaspoon oregano or Italian seasoning

Salt and black pepper to taste

  1. In a large bowl, combine penne, tomatoes, tuna, artichoke hearts, olives, cheese, capers and garlic; toss gently.
  2. In a small bowl, combine lemon juice, vinegar, oil, oregano, salt and pepper; whisk to blend well.
  3. Add dressing to large bowl and toss with tuna mixture.

Recipe and photo courtesy of the National Fisheries Institute.


Calories: 296
Fat: 14 grams
Saturated Fat: 2.5 grams
Sodium: 608 mg
Carbohydrates: 27 grams
Protein: 16 grams.

Yield: Serves 8

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