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Artichokes, Capers, Olives, Lemon Zest, and Italian Tuna, Shells

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)96.2006
Energy (kCal)493.7243
Carbohydrates (g)20.3218
Total fats (g)2.843
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Salsa Cruda: | 2. In medium bowl separate tuna into large pieces. | 3. Add remaining ingredients and mix trying not to break up tuna. | 4. Set aside. | 5. Prepare pasta: | 6. In a 10 quart pot, bring the water to a brisk boil. | 7. Add salt and stir in the pasta. | 8. When the water returns to a boil, begin timing and cook al dente, according to the package directions. | 9. Reserve 1/2 cup pasta cooking water. | 10. Drain pasta, but do not rinse. | 11. Transfer the pasta to a large bowl. | 12. Stir in reserved pasta cooking water to keep the pasta from sticking to itself. | 13. Add salsa cruda and toss. | 14. Garnish with parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 8 quarts - - - -
    salt 3 tablespoons - - - -
    shell pasta 1 lb 403.4676 0.0 89.7602 2.2667
    salsa - - - -
    artichoke 6 ounces drained marinated 79.9456 17.8772 5.5622 0.2551
    caper 1/4 cup drained rinsed 7.912000000000001 1.6822 0.8118 0.2958
    kalamata olive 1/2 cup pitted chopped 403.4676 0.0 89.7602 2.2667
    lemon 1 juiced 1.1183 0.3508 0.0178 0.0122
    lemon 1 1.2808 0.4116 0.0486 0.0132
    tuna olive oil 2 cans drained 403.4676 0.0 89.7602 2.2667
    extra virgin olive oil 1/2 cup 403.4676 0.0 89.7602 2.2667
    black pepper ground - - - -
    flat leaf parsley 1/2 cup chopped 403.4676 0.0 89.7602 2.2667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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