Tuna with Angel Hair Pasta and Dill

Ingredients

• 8 oz angel hair pasta uncooked (capellini)
• 14.1 oz albacore tuna - sashimi grade 
• 2 medium carrots sliced
• 14 oz fat-skimmed beef broth fat-free with 1/3 less sodium canned
• 3 tablespoons optional: dill fresh chopped
• 2 tablespoons juice of lemon 
• 0.5 teaspoon lemon pepper 
• 1 tablespoon olive oil 
• 1 cup onion diced red
• 1 teaspoon salt 
• 2 cups sugar snap peas fresh halved

Equipment

• bowl
• frying pan

Directions

1. Cook pasta to desired doneness as directed on package adding 1 teaspoon salt to cooking water.
2. Drain; cover to keep warm.
3. Meanwhile, heat oil in 12-inch skillet over medium heat until hot.
4. Add onion and carrots; cook 3 minutes, stirring frequently.
5. Add broth and lemon juice; cook 3 to 4 minutes or until mixture boils. Reduce heat to medium-low; add tuna. Cook 2 minutes, stirring occasionally.
6. Add sugar snap peas; cook an additional 4 to 6 minutes or until carrots and peas are crisp-tender, stirring occasionally. Stir in dill and lemon-pepper seasoning.
7. Place pasta in individual serving bowls. Top each serving with tuna mixture.