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Shell-Tossed Chunk Tuna

Active Work Time: 10 minutes

Total Preparation Time: 30 minutes

If the olives aren't pitted, smash each olive with the flat side of your knife. The pit will be easy to remove, and may even pop out.

    2 (6-ounce) jars tuna packed in olive oil
    1/4 cup pitted Niçoise olives
    1 (6 1/2-ounce) jar artichoke hearts in water, drained
    2 tablespoons capers
    1/4 cup lemon juice
    1/4 cup chopped parsley
    Salt
    3/4 pound pasta, such as medium shells or gnocchi
    Pepper
Bring a large pot of water to a boil.

Place the tuna and its oil in a large serving bowl. Gently break up the tuna into bite-sized chunks.

Slice the olives in half and add to the bowl. Slice the artichokes in half lengthwise and add them to the bowl with the capers, lemon juice and parsley. Set the mixture aside.

Add salt to the boiling water, then the pasta, and cook until al dente, 7 to 10 minutes. Drain. Add to the tuna mixture and toss well to combine. Season to taste with salt and pepper.

4 servings. Each serving: 327 calories; 771 mg sodium; 15 mg cholesterol; 9 grams fat; 2 grams saturated fat; 29 grams carbohydrates; 30 grams protein; 3.23 grams fiber.


Lemon Cream With Strawberries

Active Work and Total Preparation Time: 10 minutes
    2 cups water or chicken broth
    2 pints strawberries
    1 (8-ounce) jar lemon curd
    1 cup whipping cream
Wash the berries and drain well; place them on a dish towel to dry. Keep the stems intact; you'll be holding onto them to dip the berries.

Empty the lemon curd into a small bowl and beat it with an electric mixer. Add the cream and continue whipping until soft peaks form, 2 to 3 minutes.

Serve the cream with the strawberries for dipping.

4 to 6 servings. Each of 6 servings: 130 calories; 37 mg sodium; 56 mg cholesterol; 10 grams fat; 6 grams saturated fat; 36 grams carbohydrates; 1 gram protein; 6.12 grams fiber.


--JANET McCRACKEN, Special To The Times