This week we are featuring another delicious recipe from one of our favorite guest bloggers, Karyl from Karyl’s Kulinary Krusade. This Tuna tetrazzini is just so amazing and yummy! Karyl tells us that she always make’s extra because her tuna tetrazzini is even better as a leftover! Visit Karyl’s Kulinary Krusade and learn more about her recipes, restaurant reviews, and more.
Tuna tetrazzini
Servings: 2 people
Ingredients
- 2 cans Wild Selections Solid White Albacore Tuna in Water, drained
- 4 ounces bucatini pasta, broken into thirds
- Four Tablespoons butter
- 4 ounces baby portobello mushrooms, quartered
- 2 Tablespoons all-purpose flour
- 1/2 cup vegetable broth (I use homemade)
- 1/2 cup milk (I use almond milk)
- Half cup heavy cream
- 1/4 teaspoon sea salt
- 1/8 teaspoon each of fresh cracked black pepper, dried thyme, nutmeg, onion powder, and garlic powder
- 1/2 cup frozen peas, defrosted
- 1/4 cup celery, diced
- 1/4 cup carrots, diced
- 2 cloves garlic, minced
- 1/4 cup red onion, diced
- 1/4 cup fresh grated Parmesan cheese
- Quarter cup Corn Flake crumbs
- 1 Tablespoon fresh grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees
- Bring a large pot of water to a boil. Add salt and pasta, and cook for about 10 minutes, until al dente. Drain
- Melt 2 Tablespoons butter in large skillet. Add mushrooms and saute over medium heat for 3-4 minutes, until soft. Remove mushrooms from skillet.
- Add remaining 2 Tablespoons butter to skillet, and melt. Add flour and whisk constantly over medium-low heat, until well combined. Slowly add vegetable broth, milk, and heavy cream. Whisk constantly to prevent lumps. Cook for 2-3 minutes, until it slowly bubbles.
- Add peas, carrots, onions and celery, and cook for 2 minutes. Add salt, pepper, thyme, nutmeg, onion powder and garlic powder. Return mushrooms to skillet, and add tuna and Parmesan cheese.
- Add pasta to skillet, and combine well.
- Spray 8×8 baking dish with cooking spray. Add mixture to baking dish. Top with Corn Flake crumbs and Parmesan cheese.
- Bake in the oven for 30 minutes. Let rest for about 5 minutes prior to serving.
SaveSave