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MEDITERRANEAN TUNA NOODLE SKILLET

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 6
INGREDIENTS
  • 1 tablespoon Pure Wesson® Canola Oil
  • 1/2 cup chopped red onion
  • 8 ounces dry wide egg noodles, uncooked
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
  • 1-1/4 cups water
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 can (12 oz each) chunk white albacore tuna in water, drained
  • 1 jar (7.5 oz each) marinated artichoke hearts, drained, liquid reserved, chopped
  • 1/3 cup Culinary Circle Crumbled Feta Cheese
  • 2 flat-leaf tablespoons chopped fresh Italian
DIRECTIONS

Heat oil in large skillet over medium-high heat. Add onion; cook 4 minutes or until tender, stirring occasionally.

Stir in uncooked noodles, undrained tomatoes, water, salt and pepper. Bring to a boil. Reduce heat, cover and simmer 10 minutes or until noodles are tender, stirring occasionally.

Add tuna, artichokes and reserved liquid to noodles; toss together and heat until hot. Top with cheese and parsley.