20-Minute Greek Fusilli With Tuna And Feta
Greek Fusilli with Tuna and Feta is a quick, budget-friendly one-pan meal with creamy feta and tender tuna. Ready in 20 minutes!
Ingredients
- 1 tablespoon olive oil
- 1 onion sliced in strips
- 2 teaspoons dark brown sugar
- 3 cloves garlic sliced thin
- 14 oz. diced tomatoes canned
- 2 teaspoons dried oregano dry
- 1 pound fusilli
- ½ lemon juice
- 4 oz. feta cheese
- ½ pound canned tuna
- salt and pepper
Ingredients you need per step are listed below the step in Italic
Instructions
- Heat the olive oil in a skillet. Add the onion and cook for 3 minutes on medium heat.1 tablespoon olive oil, 1 onion
- Add the sugar and garlic, stir, and cook for another 2 minutes.2 teaspoons dark brown sugar, 3 cloves garlic
- Add the tomatoes and oregano. Let the sauce simmer for 10 minutes.14 oz. diced tomatoes, 2 teaspoons dried oregano
- Meanwhile, cook the fusilli according to the package. Drain and keep warm.1 pound fusilli
- Add the lemon juice to the sauce. Crumble in the feta and stir in the tuna.½ lemon juice, 4 oz. feta cheese, ½ pound canned tuna
- Season with salt and pepper. Toss the sauce with the pasta and serve right away.salt and pepper
NOTES
1. Is this recipe kid-friendly? Yes! It’s mild in flavor, and kids usually love it.
2. Can I use a different cheese than feta? Sure. Herb-flavored white cheese or goat cheese works well too.
3. Variations
- With chicken: Replace the tuna with grilled chicken breast.
- With different pasta: Penne, tagliatelle, or farfalle also work great.
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Freeze for up to 3 months in a sealed container.
- Leftovers: Also delicious cold as a pasta salad the next day.
Nutrition
Calories: 621kcal | Carbohydrates: 96g | Protein: 31g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 466mg | Fiber: 6g | Sugar: 9g | Vitamin A: 286IU | Vitamin C: 13mg | Iron: 4mg
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