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Tuna Fettuccine Salad

Source of Recipe

from debbies diner


List of Ingredients

Tuna Fettuccine Salad

2 cans (approx. 7 ounces each) tuna in oil
1/4 cup olive oil
1 large clove garlic, minced
4 ounces fresh mushrooms, chopped
1 cup small cauliflower or broccoli florets
1 small zucchini or yellow summer squash, diced
1 small red bell pepper, sliced
2 tablespoons minced fresh basil or parsley
8 ounces fettucine
1/4 teaspoon black pepper
1 teaspoon lemon juice
lettuce leaves
4 ounces (1 cup) shredded Swiss cheese
cherry tomatoes for garnish
Italian salad dressing

Drain oil from tuna into large skillet. Place tuna in large bowl and
separate into chunks; set aside.
Add olive oil to the skillet and heat. Add minced garlic, mushrooms,
broccoli or cauliflower, zucchini and red bell pepper. Cook over
medium-low heat, stirring occasionally until vegetables are tender,
about 5
minutes. Add basil or parsley; stir a few times and remove from
heat. Let
vegetables cool while noodles are cooking.
Cook fettucine according to package directions; drain well. Add
noodles
and cooled vegetables to the tuna along with pepper and lemon juice.
Toss gently to blend ingredients. Cover and refrigerate for at least
30
minutes to chill thoroughly. Before serving, taste and adjust
seasonings. Arrange on a platter lined with lettuce leaves, sprinkle
with the
cheese and garnish with cherry tomatoes. Serve with Italian dressing.
Tuna pasta salad serves 4.


Recipe