Cost per serving $2.85 view details
- 7 Tbsp. butter
- 1 Tbsp. grated lemon peel
- 2 c. fresh breadcrumbs
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 c. whipping cream
- 8 ounce cherry tomatoes halved
- 1 c. frzn petite peas thawed
- 1 lb fresh tuna cut into 1/2" pcs
- 1 lb fresh fettuccine
- 1 c. freshly-grated Parmesan cheese
- 2 Tbsp. fresh chopped parsley
- Heat 4 Tbsp. butter in heavy medium skillet over medium heat. Add in lemon peel; saute/fry 1 minute. Add in breadcrumbs; saute/fry till golden brown, about 5 min. Season with salt and pepper.
- Combine cream, tomatoes, peas and 3 Tbsp. butter in large deep skillet. Simmer over medium heat till sauce begins to thicken, about 3 min. Add in tuna and simmer till tuna is cooked through, about 3 min. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water till just tender. Drain. Add in pasta, cheese and parsley to sauce; toss. Season with salt and pepper. Divide pasta among plates. Sprinkle with lemon breadcrumbs and serve.
- This recipe yields 6 servings.
- Comments: Both easy and inexpensive, tuna-noodle casserole stretched proteins and carbohydrates to the limits and fed at least a generation of American kids very well. Canned tuna will never go away, but fresh tuna has joined it as a culinary staple, and it stars in this deconstructed version of the classic. All the elements which make tuna casserole so appealing and comforting are here, just slightly rearranged. And there"s no need to serve this on a cafeteria tray: It"s good sufficient for your best china.
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|Amount Per Serving||%DV|
|Serving Size 280g|
|Recipe makes 6 servings|
|Calories from Fat 309||39%|
|Total Fat 35.07g||44%|
|Saturated Fat 19.33g||77%|
|Trans Fat 0.0g|
|Total Carbs 85.07g||23%|
|Dietary Fiber 4.6g||15%|