TUNA CASSEROLE-RENAISSANCE OF

Tuna Casserole-Renaissance Of image

Provided by Julie Bs Hive

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb fettuccine
3 tablespoons extra virgin olive oil
4 garlic cloves, finely chopped
1 small onion, chopped
2 (6 ounce) cans tuna in water or 2 (6 ounce) cans tuna in vegetable oil, drained
1/2 cup tender sun-dried tomato, thinly sliced
1/2 cup dry white wine
1/2 cup heavy cream
black pepper
1/2 cup frozen peas
grated parmigiano-reggiano cheese
1 cup fresh basil, shredded

Steps:

While pasta cooks to al dente, heat in a deep skillet over medium heat with EVOO. Sauté garlic and onions until tender, 4-5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1-2 minutes.
Add wine and cook down a minute then add cream and season sauce with salt & pepper.
Toss hot pasta and peas with sauce and cheese. Top with shredded basil.

Nutrition Facts : Calories 814.6, Fat 29.2, SaturatedFat 10.3, Cholesterol 174, Sodium 536.4, Carbohydrate 92.3, Fiber 6.1, Sugar 6.8, Protein 40.4