Mediterranean Tuna and Noodles Recipe
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Cooking tools:
- Food processor
- Microplane
- Pepper mill
- Saute pan
- Pot
- Colander
- Chef's knife
- Cutting board
- Can opener
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spatula
- Spoon
- Fork
- Stove
Ingredients
- 2 (425 grams) cans tuna in oil, drained, oil reserved
- 1 large (about 2 cups) red onion, thinly sliced
- 1 (8-ounce) package button mushrooms, thinly sliced
- 1 small (about 1 cup) red bell pepper, thinly sliced
- ¾ cup (about 10) pitted green olives, cut in half
- ¼ cup sun-dried tomatoes, thinly sliced
- 2 tablespoons capers, drained
- 1 pound fettuccini
- 2 avocados, pitted
- 1 lemon, juice and zest
- 1 cup flat-leaf parsley leaves, packed
- ½ cup basil leaves, packed
- ½ cup Frigo® 3-Cheese Italian Blend
- ½ cup Frigo® Whole Milk Ricotta Cheese
- 3 cloves garlic
- 1½–2 tablespoons anchovy paste
- 1½ teaspoons fresh ground black pepper
- 2 cups arugula
- 2 cups peas
- 1 cup cherry tomatoes, cut into quarters
- Frigo® Shaved Parmesan Cheese
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