Yellowfin Tuna Pasta with Zucchini
Our flavorful yellowfin tuna pasta with zucchini foodservice recipe featuring fresh vegetables is a great summer menu option.
Ingredients
- 1 (43 oz) packet Chicken of the Sea® Wild Caught Light Yellowfin Tuna in Water
- 4 lb spaghetti or linguine
- 1 ½ c olive oil
- 17 green onions, thinly sliced
- 8 zucchini, trimmed and sliced
- 4 red bell pepper, sliced
- 1 ½ Tbsp minced garlic
- 1/3 c Sriracha (or chili sauce)
- 1 Tbsp salt
- 1/3 c lemon juice
- 2 tsp salt
- 2 tsp pepper
Instructions
- In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving 2 cups of pasta water.
- Heat olive oil on griddle over medium heat. Add green onions and cook until fragrant, about 1 minute.
- Add zucchini and bell pepper. Cook until tender, about 7 minutes. Add garlic and sriracha, and cook, 1 to 2 minutes, or until the garlic is fragrant. Taste and season with salt if needed.
- Add 2 cups pasta water then add pasta and toss well to coat. Stir in tuna with the oil and lemon juice, tossing well.
