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    You are at:Home»Dairy-Free Recipes»20-Minute Italian Tuna Fettuccine with Tomatoes, Capers and Olives

    20-Minute Italian Tuna Fettuccine with Tomatoes, Capers and Olives

    2
    By Alisa Fleming on February 26, 2016 Dairy-Free Recipes, Entrees, Pasta

    Who doesn’t love a lunch or dinner that can be whipped up in 20 minutes or less? In fact, this Italian tuna fettuccine doesn’t take much longer than boiling the pasta!

    20-Minute Italian Tuna Fettuccine with Tomatoes, Capers and Olives - a quick pantry recipe that's dairy-free, gluten-free optional.

    While you can certainly enjoy a plate of this Italian tuna fettuccine made with fresh seasonal tomatoes, when prepared as is, this is a simple, inexpensive pantry recipe. You can even cheat a little more and use canned tomatoes with garlic. And yes, there are a few options for08 diced tomatoes with garlic AND onions.

    Not a fish fan? Swap in leftover cooked chicken, or try out my fishless vegetarian suggestions below.

    20-Minute Italian Tuna Fettuccine with Tomatoes, Capers and Olives - a quick pantry recipe that's dairy-free, gluten-free optional.This recipe with photo for Italian tuna fettuccine was shared with us by Cans Get You Cooking. 

    Special Diet Notes: 20-Minute Italian Tuna Fettuccine

    By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, optionally gluten-free, nut-free, peanut-free, and soy-free.

    Need a vegan or vegetarian dish? Simply substitute 1 can of drained chickpeas for the tuna. Or if you’re feeling adventurous, try a fishless tuna.

    20-Minute Italian Tuna Fettuccine with Tomatoes, Capers and Olives
     
    Print
    Prep time
    5 mins
    Cook time
    15 mins
    Total time
    20 mins
     
    Author: Cans Get You Cooking
    Serves: 2
    Ingredients
    • 8 ounces fettuccine pasta (gluten-free, if needed)
    • 1 tablespoon olive oil
    • 1 small onion, diced
    • 2 garlic cloves, minced
    • 1 14.5-ounce can diced tomatoes
    • 2 teaspoons capers
    • 1 5-ounce can tuna, packed in oil, drained
    • 1 2.2-ounce can sliced ripe olives, drained
    • Salt, to taste
    • Ground black pepper, to taste
    Instructions
    1. Cook the fettuccine according to the package directions, but reserve 1 cup of the cooking liquid before draining.
    2. Meanwhile, heat the oil in a 10-inch skillet over medium heat. Add the onion and garlic and saute for about 5 minutes, or until just softened.
    3. Add the diced tomatoes and capers and simmer for 5 minutes.
    4. Stir in the tuna and olives, and season to taste with the salt and pepper.
    5. Toss the fettuccine with the tuna mixture until well-coated, adding the reserved cooking liquid as needed.
    3.5.3208
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    2 Comments

    1. Shirley @ gluten free easily (gfe) on February 27, 2016 10:37 am

      This one is definitely my kind of recipe! We love a good tuna dish and Mr. GFE never gets tired of pasta. 🙂

      Thanks, Alisa!
      Shirley

      Reply
      • Alisa Fleming on February 28, 2016 10:44 am

        I’m with Mr. GFE, I never get tired of pasta either!

        Reply

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