Prep 15 mins
Cook 10 mins
This is not your Mom's tuna casserole! Garlicky, lemony and good! Use oil packed tuna please, it makes a HUGE difference to the flavor. A nice white wine and garlic bread complete the meal.
- 1⁄2 cup butter
- 2 cloves garlic, minced
- 1 teaspoon lemon, rind of
- 1 teaspoon basil, crumbled
- 1 teaspoon dried parsley, crumbled
- 1⁄3 cup dry white wine
- 2 tablespoons flour
- salt, to taste
- fresh ground pepper, to taste
- 2 (6 1/2 ounce) cans tuna packed in oil, drained
- 1 lb medium pasta shell, just cooked
- lemon wedge
- parmesan cheese, freshly grated
- Melt butter in a heavy large skillet over medium heat.
- Add garlic, lemon peel and herbs; cook stirring occasionally approximately 5 minutes, being careful not to burn garlic.
- Gradually add flour, stir till blended.
- Gradually add wine, stir till blended.
- Season with salt and pepper.
- Stir until sauce thickens, about 1 minute.
- Mix in tuna, heat through.
- Place shells in serving bowl, pour sauce over and toss.
- Garnish with lemon wedges and freshly grated Parmesan cheese.
Honestly I was afraid that I wouldnt like the lemon and Tuna together, but boy oh boy.. this was delicious! The parm cheese is a nice touch :-) and I was very generous with the pepper! I made it for myself for lunch (I cut the recipe down a bit, and have some leftovers YUM! hehe), because I didnt know if my family would like it...they are a little traditional lol.... but after having this.. I cant wait to make it again...this time for dinner for my family... Im sure they'll LOVE it. Thanks for the recipe!!
Update: Update: This has become my go to Tuna Casserole. I made some changes though! 2 T butter, when you add the flour let it brown about two minutes. add wine and 1 cup of broth - or more to your liking. Toss in a heaping tablespoon of capers. Made this tonight after a LONG time of not making it and it was ready in 20 minutes. Start the pasta then get all your ingredients together. Goes very quickly! Sauce is ready before pasta is done. I have made with different pastas but our favorite is orrechiette pasta "little ears". It holds the sauce really well. Tonight I had the idea that this would be great with some quartered artichokes. Thanks for a great recipe! <br/><br/>I did not think this would come out well but I was pleasantly surprised. There was not enough sauce for my liking but I did cut the butter down to 1Tbsp melted into 1/2 c chicken broth. Trying to control fat/calories. Even with equal amount being used- still seemed not 'saucy' enough for me. Guess I like my pasta to swim! I also used small shells instead of med and thyme instead of basil cuz that is what I had... Flavor was really really good though. I added more broth to the sauce after tossing it together and it still came out wonderful and more 'saucy'- like me! lol Bravo on this mch needed alt to the same ol tuna casserole type dish. DH and YD Loved it and they hate tuna night! <br/><br/>Bravo Bravo!!! Michelle- encore encore!<br/><br/>I did not think this would come out well but I was pleasantly surprised. There was not enough sauce for my liking but I did cut the butter down to 1Tbsp melted into 1/2 c chicken broth. Trying to control fat/calories. Even with equal amount being used- still seemed not 'saucy' enough for me. Guess I like my pasta to swim! I also used small shells instead of med and thyme instead of basil
I don't know what it was, but this recipe turned out awful. I have made recipes like this before, but I was skeptical when I saw the 2 tablespoons of flour. The sauce had the look and consistency of vomit. I am sorry, but that is exactly what it looked like. I took one taste and threw it away, just eating the plain pasta. In the future, I would recommend leaving that flour out.