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Javier's Farfalle Tonno With Fresh Basil and Greek Olives

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0486
Energy (kCal)478.6408
Carbohydrates (g)0.4116
Total fats (g)54.0132
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare pasta according to package directions. | 2. Meanwhile, peel lemon and slice the lemon zest finely. Squeeze lemon juice and remove seeds. | 3. Break the drained tuna into small pieces. Complete chopping of spring onions, basil leaves, olives (and pimientos, if using). | 4. In a large skillet on medium heat, pour about 1/4 cup of olive oil and warm it lightly. Saute the spring onions for about 2 minutes. Once finished, turn off heat. | 5. Add in the lemon zest, basil, olives, tuna, lemon juice, salt and pepper. Mix the sauce well. | 6. Warm the sauce lightly just before adding in the pasta. | 7. Drain pasta, reserving about ½ cup of pasta water. | 8. Toss the pasta in with the sauce. Add in a small amount of the reserved pasta water, and mix well before serving. Sprinkle grated Parmesan cheese, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    farfalle pasta 4 -8 ounces 0.0 0.0 0.0 0.0
    lemon 1 1.2808 0.4116 0.0486 0.0132
    tuna water 10 ounces drained 0.0 0.0 0.0 0.0
    spring onion 4 -5 chopped - - - -
    basil leaf 10 -15 chopped 0.0 0.0 0.0 0.0
    black olive 20 chopped 0.0 0.0 0.0 0.0
    pimiento 1 -2 roasted chopped - - - -
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    salt - - - -
    pepper - - - -
    parmesan cheese grated - - - -

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



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