I recently discovered this recipe while clipping coupons.
Tuscan Tuna Skillet
1/2 pkg egg noodles 2 Tbsp olive oil 1/2 medium Spanish onion, diced 1 clove fresh garlic, minced 1/2 tsp ground or whole fennel seed (we like whole) 4 fresh basil leaves chopped Juice from 1 fresh lemon 2Tbsp capers-rinsed 15 oz can diced roma tomoatoes 14 oz can artichoke hearts, rinsed, drained and quartered 12 oz jar roasted red peppers 1/4 cup sun-dried tomatoes in olive oil, julienne cut 6 oz can tuna, solid white or light in water, drained (we like albacore) 1/2 tsp ground black pepper Parmesan cheese, as needed
Cook egg noodles according to package directions. In large skillet over medium heat add olive oil, onion, garlic, fennel, and basil, saute until onions become soft and transparent. Add lemon juice, capers, canned tomatoes, artichoke hearts, red peppers, sun-dried tomatoes, tuna, and black pepper. Simmer until sauce is hot, toss with hot pasta. Serve with Parmesan cheese.
Serves 4 (More like 6 in our house:-)
We're planning to try this with sliced or cubed boneless skinless chicken breast next time. Let us know if you beat us to it!