ELAINE’S TUNA TETRAZZINI
"You can also use a combination of tuna and shrimp in this hearty pasta sauce."
8 ounces fresh mushrooms, sliced
1 cup chopped onion
2 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup low-fat milk
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 (6 1/2 ounce) can StarKist Tuna, drained and broken into chunks
1/4 cup grated Parmesan or Romano cheese
2 tablespoons minced parsley
8 ounces thin spaghetti or linguine, broken into halves, hot cooked (for serving)
In a large skillet saute mushrooms and onion in oil for 3 minutes, or until limp.
Sprinkle flour over vegetables; stir until blended. Add chicken broth and milk all at once; cook and stir until mixture thickens and bubbles.
Stir in paprika, salt and pepper; cook for 2 minutes more.
Stir in tuna, cheese and parsley; cook for 1 to 2 minutes, or until heated through. Spoon over pasta.
Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: StarKist Sensational Tuna, Favorite Recipes, StarKist Food Company, March 1990 Sp. Ed. |