Artichoke Tuna Toss

Ingredients

  • 4 cloves garlic, minced
  • 1 tablespoon cider or red wine vinegar
  • 1 tablespoon olive or vegetable oil
  • 1 (10 ounce) package frozen peas
  • 2 (6 ounce) cans light water-packed tuna
  • 1 (16 ounce) can artichoke hearts, undrained and quartered
  • 2 (4.6 ounce) packages garlic and olive oil vermicelli mix
  • + 2 more ingredients
    • ¼ cup butter or margarine
    • 3 ½ cups water

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.

View full recipe at SpringPad

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