8 oz uncooked linguine
1/2 cup crumbled feta cheese (2 oz)
2 cups cherry tomatoes, quartered, or coarsely chopped tomatoes
1 can (12 oz) water-packed white tuna, drained, flaked
2 tablespoons chopped fresh parsley
2 tablespoons olive, canola or soybean oil
1 clove garlic, finely chopped
1/4 teaspoon salt
In 3-quart saucepan, cook linguine to desired doneness as directed on package. Drain; return to saucepan.
Save 2 tablespoons of the feta cheese for garnish. Add remaining feta cheese and remaining ingredients to linguine; toss to mix. Sprinkle with remainder of feta cheese.