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Artichoke Tuna Toss

SUBMITTED BY: Emily Perez

"'I do volunteer work one evening a week and leave a meal behind for my family,' relates Emily Perez of Alexandria, Virginia. 'On one occasion, I left this made-in-minutes medley. When I came home, my husband said it was the best pasta dish I'd ever fixed!'"
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PREP TIME  5 Min
COOK TIME  25 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 3 1/2 cups water
  • 1/4 cup butter or margarine
  • 2 (4.6 ounce) packages garlic and olive oil vermicelli mix
  • 1 (16 ounce) can artichoke hearts, undrained and quartered
  • 2 (6 ounce) cans light water-packed tuna
  • 1 (10 ounce) package frozen peas
  • 1 tablespoon olive or vegetable oil
  • 1 tablespoon cider or red wine vinegar
  • 4 cloves garlic, minced

DIRECTIONS

  1. In a saucepan, bring water and butter to a boil. Stir in vermicelli with contents of seasoning packets, artichokes, tuna, peas, oil, vinegar and garlic. Return to a boil; cook, uncovered, for 8-10 minutes or until vermicelli is tender. Let stand 5 minutes before serving.
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