• med fat 3.87g 3.87%
  • low sat fat 0.58g 0.58%
  • low salt 104.75mg 0.10%
  • low sugar 3.04g 3.04%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Bring a large pan of water to the boil and cook your choice of pasta until al dente (cooked but still slightly firm). As soon as it is cooked, drain the pasta and set aside.
  2. Drain the tuna over a large frypan to catch the juices. Add the onion and cook, stirring, over a medium to high heat until softened, 4 to 5 minutes.
  3. Add the garlic and cook for 1 more minute.
  4. Add the tomatoes and orange juice and simmer the mixture for 3 minutes. Stir through the tuna, olives and orange zest, and cook for 1 more minute.
  5. Season with the pepper and immediately toss through the cooked pasta, or serve separately with sauce spooned on top.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
315.81g
100.00g
Energy (kJ)
1883.00kJ
596.24kJ
Protein (g)
20.01g
6.33g
Total fat (g)
12.22g
3.87g
- Saturated fat (g)
1.82g
0.58g
- Polyunsaturated fat (g)
6.04g
1.91g
- Monounsaturated fat (g)
3.32g
1.05g
Cholesterol (mg)
15.26mg
4.83mg
Carbohydrate-available (g)
61.72g
19.54g
CarbohydrateSE (g)
61.72g
19.54g
- Sugars (g)
9.59g
3.04g
Water (g)
210.03g
66.50g
Dietary fibre (g)
5.19g
1.64g
Thiamin (mg)
0.11mg
0.04mg
Riboflavin (mg)
0.10mg
0.03mg
Niacin (mg)
5.78mg
1.83mg
Niacin equivalents (mg)
9.92mg
3.14mg
Vitamin C (mg)
33.08mg
10.47mg
Total folate (ug)
52.26ug
16.55ug
Total vitamin A equivalents (ug)
98.89ug
31.31ug
Retinol (ug)
8.79ug
2.78ug
Beta carotene equivalents (ug)
541.54ug
171.48ug
Sodium (mg)
330.82mg
104.75mg
Potassium (mg)
567.60mg
179.73mg
Magnesium (mg)
51.74mg
16.38mg
Calcium (mg)
62.02mg
19.64mg
Phosphorus (mg)
248.19mg
78.59mg
Iron (mg)
1.70mg
0.54mg
Zinc (mg)
1.15mg
0.37mg

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This page has been produced in consultation with and approved by: Cancer Council Victoria

Last updated:

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