Skillet Tuna Tetrazzini
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 285.8
- Total Fat: 5.9 g
- Cholesterol: 21.1 mg
- Sodium: 664.9 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 5.9 g
- Protein: 20.6 g
View full nutritional breakdown of Skillet Tuna Tetrazzini calories by ingredient
Introduction
I wanted a quick, cheap, easy alternative to tuna casserole and this fit the bill. This most likely would have been even better had it spent a few minutes under the broiler, or if I'd added capers and/or white wine, but I was aiming for quick and cheap and this was pretty tasty as it turned out. I wanted a quick, cheap, easy alternative to tuna casserole and this fit the bill. This most likely would have been even better had it spent a few minutes under the broiler, or if I'd added capers and/or white wine, but I was aiming for quick and cheap and this was pretty tasty as it turned out.Number of Servings: 8
Ingredients
-
Carrots, raw, 1 cup, chopped
Celery, raw, 1 cup, diced
Onions, raw, 1 cup, chopped
Canola Oil, 1 tbsp
Mushrooms, canned, 1 8-oz. can
Pimentos, 1 small jar (3-4 oz.)
Tuna, Canned in Water, 2 can
Cream of Chicken Soup (98% fat free), 1 can
Parmesan Cheese, grated, .5 cup
Whole Wheat Dry Spaghetti , 12 oz. box
Directions
Slice 2 ribs of celery, 2 peeled carrots and dice 1/2 large or 1 small onion thinly; saute at med. heat in 1 TBS canola oil in LARGE skillet (I used my wok, and it worked out rather well).
While vegetables are sauteing (I guess the hoity-toities in the crowd would insist I call this the 'mirepoix'), bring 6-8 cups water to a boil, then break contents of 12-oz. box whole wheat spaghetti into roughly 2-inch pieces and cook to 'al dente' stage; drain and rinse.
Once vegetable are tender and onions are translucent, add 1 small can undrained mushrooms, 2 cans undrained tuna and 1 undrained small jar pimentos. Let simmer until stock is reduced by roughly half, then add 1 can reduced fat cream of chicken soup and 1/2 c. parmesan cheese. Mix well and continue to simmer until parmesan has melted and incorporated thoroughly into the mixture.
Add cooked, drained pasta, reduce heat to low, and continue to simmer for roughly 5 more minutes; longer if your tetrazzini is still too soupy. If desired, add some fresh cracked pepper just before serving.
Serving Size: makes 8 servings (approx 1.5 cups/serving)
Number of Servings: 8
Recipe submitted by SparkPeople user GRITCHKITTY.
While vegetables are sauteing (I guess the hoity-toities in the crowd would insist I call this the 'mirepoix'), bring 6-8 cups water to a boil, then break contents of 12-oz. box whole wheat spaghetti into roughly 2-inch pieces and cook to 'al dente' stage; drain and rinse.
Once vegetable are tender and onions are translucent, add 1 small can undrained mushrooms, 2 cans undrained tuna and 1 undrained small jar pimentos. Let simmer until stock is reduced by roughly half, then add 1 can reduced fat cream of chicken soup and 1/2 c. parmesan cheese. Mix well and continue to simmer until parmesan has melted and incorporated thoroughly into the mixture.
Add cooked, drained pasta, reduce heat to low, and continue to simmer for roughly 5 more minutes; longer if your tetrazzini is still too soupy. If desired, add some fresh cracked pepper just before serving.
Serving Size: makes 8 servings (approx 1.5 cups/serving)
Number of Servings: 8
Recipe submitted by SparkPeople user GRITCHKITTY.