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Artichoke Tuna Toss

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!'"

Rating: This weblink has been rated 3 times with an average star rating of 3.0 Read Reviews (2)

Rate/Review | 78 people have saved this

Prep Time:
5 Min
Cook Time:
25 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 6 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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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2008 by kame 
this was very good. I used about half the amount of peas and addded slicecd black olies and... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2009 by megameaghan1 
I did not care for this. The sauce satyed thin and then became gummy but never thickened to a... MORE

 
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