Renaissance of Tuna Casserole

Name: Renaissance of Tuna Casserole
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 237 milliliters fresh basil, about 20 leaves, shredded; 4 servings Black pepper; 118 milliliters dry white wine, a couple of turns of the pan; 454 grams fettuccine; 4 cloves garlic, finely chopped; 118 milliliters heavy cream, a couple of turns of the pan; 3 Tbsps extra-virgin olive oil, 3 turns of the pan; 1 small onion, chopped; 2 handfuls Couple grated Parmigiano-Reggiano; 118 milliliters frozen peas, a couple of handfuls; 4 servings Salt; 118 milliliters tender sun-dried tomatoes, thinly sliced, available in small pouches in produce department; 340 grams Italian tuna in water or oil, drained

Need a pescatarian main course? Renaissance of Tuna Casserole could be a tremendous recipe to try. This recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains around 37g of protein, 28g of fat, and a total of 798 calories. This recipe serves 4. Head to the store and pick up basil, heavy cream, garlic, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Watch how to make this recipe.

Place pasta water on to boil. Salt water then add pasta and cook to al dente.

Ingredients you will need

Water

Pasta

Salt

While pasta cooks, heat a deep skillet over medium heat with extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Pasta

Equipment you will use

Frying Pan

Saute garlic and onions until tender, 4 to 5 minutes.

Ingredients you will need

Garlic

Onion

Add tuna and sun-dried tomatoes and stir to heat through, another 1 to 2 minutes.

Ingredients you will need

Sun Dried Tomatoes

Tuna

Add wine and cook it down a minute then add cream and season sauce with salt and pepper. Toss hot pasta and peas with sauce and cheese.

Ingredients you will need

Salt And Pepper

Cheese

Cream

Pasta

Sauce

Peas

Wine

Serve on dinner plates and top with shredded basil.

Ingredients you will need

Basil

Equipment

Frying Pan

Ingredients

Servings:

237milliliters

fresh basil, about 20 leaves, shredded 4servings

Black pepper 118milliliters

dry white wine, a couple of turns of the pan 454grams

fettuccine 4cloves

garlic, finely chopped 118milliliters

heavy cream, a couple of turns of the pan 3Tbsps

extra-virgin olive oil, 3 turns of the pan 1small

onion, chopped 2handfuls

Couple grated Parmigiano-Reggiano 118milliliters

frozen peas, a couple of handfuls 4servings

Salt 118milliliters

tender sun-dried tomatoes, thinly sliced, available in small pouches in produce department 340grams

Italian tuna in water or oil, drained

Recommended wine: Merlot, Pinot Noir, Rose Wine

Tunan on the menu? Try pairing with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. You could try Goldschmidt Vineyard Alexander Valley Chelsea Merlot. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 20 dollars per bottle.

Goldschmidt Vineyard Alexander Valley Chelsea Merlot

Beautiful red raspberry, black cherry, and spice aromas. Full and round with plum, red currant, blackberry, and bay leaf flavors. The soft tannins give this wine a velvety smoothness and the chocolatey finish just goes on and on.