Ingredients
8 ounces uncooked linguine2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted1 cup 2% milk1 teaspoon garlic powder1/2 teaspoon seafood seasoning3 cans (5 ounces each) light water-packed tuna, drained and flaked1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained2 medium tomatoes, chopped1 cup sliced ripe olives, drained
Preparation
Cook linguine according to package directions.
Meanwhile, in a large saucepan, combine the soup, milk, garlic powder and seafood seasoning. Stir in the tuna, artichokes, tomatoes and olives. Bring to a boil. Reduce heat; drain linguine and stir into soup mixture.
