An Italian Tuna recipe that takes 20 minutes to cook

Packed with protein, this
tuna-topped salad is appropriate
for lunch or dinner. Serve with a
warm, flaky baguette to round
out the meal.
PREP: 20 minutes
TOTAL: 20 minutes
MAKES: 4 servings
1 lemon
1 can (6 ounces) solid white
tuna in water, drained
1 can (15 to 19 ounces) white
kidney beans (cannellini),
rinsed and drained
1 medium tomato
1/2 fennel bulb (about 1 1/4
cups), cored and chopped
2 tablespoons red onion,
chopped
2 tablespoons kalamata
olives, chopped
2 teaspoons fresh rosemary
leaves, finely chopped
1 tablespoon olive oil
Salt
1 bag mixed greens
1. From lemon, grate 1 teaspoon
peel and squeeze 2 tablespoons
juice; place in medium bowl.
2. With fork, flake tuna into
bowl with lemon. Add beans,
tomato, fennel, onion, olives,
rosemary, oil and 1/2 teaspoon
salt. Toss to mix well. (Tuna
salad can be made ahead up to 6
hours; refrigerate, covered.)
3. To serve, divide greens
among 4 dinner plates; top each
with tuna salad.
Each serving: About 215
calories, 5g total fat (1g saturated),
16mg cholesterol, 680mg sodium,
25g carb., 8g fiber, 16g protein.
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FloridaStatewide2HomeAuction-Pasta e Piselli
Our fastest soup -- just 10
minutes to prepare, 15 minutes
to cook. Cousin to the Italian
favorite Pasta e Fagioli (pasta
and beans), this is made with
peas instead. Dust with freshly
grated Parmesan for an
irresistible touch.
2 cups (about 8 ounces)
mixed pasta shapes or elbow
macaroni
2 tablespoons olive oil
3 cloves garlic, crushed with
side of chef's knife
2 cans (14 1/2-ounce) chicken
broth, or 3 1/2 cups homemade
chicken broth, per recipe
1 can (14 1/2-ounce) diced
tomatoes
1/4 cup (packed) fresh basil
leaves, coarsely chopped
1 package (10-ounce) frozen
peas, thawed
Grated Parmesan cheese
(optional)
1. Cook pasta as label directs
in boiling salted water; drain.
2. Meanwhile, in 4-quart
saucepan or saucepot, heat olive oil
over medium heat. Add garlic;
cook until golden, about 5 minutes.
3. Remove saucepan from
heat. Then, carefully add chicken
broth, tomatoes with their juice,
basil and 1/2 cup water. Return
to heat; heat to boiling. Reduce
heat to low; cover and simmer 5
minutes; discard garlic.
4. Add peas and pasta; heat
through. Serve soup with grated
Parmesan cheese if you like.
Serves 5.
Each serving: About 290
calories, 7g total fat (1g saturated),
8mg cholesterol, 705 mg sodium,
46g carb., 11g protein.