Lemony Tuna Pasta

READY IN: 25mins
Recipe by Michelle S.

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.

Top Review by Mamas Kitchen Hope

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

Ingredients Nutrition

Directions

  1. Melt butter in a heavy large skillet over medium heat.
  2. Add garlic, lemon peel and herbs; cook stirring occasionally approximately 5 minutes, being careful not to burn garlic.
  3. Gradually add flour, stir till blended.
  4. Gradually add wine, stir till blended.
  5. Season with salt and pepper.
  6. Stir until sauce thickens, about 1 minute.
  7. Mix in tuna, heat through.
  8. Place shells in serving bowl, pour sauce over and toss.
  9. Garnish with lemon wedges and freshly grated Parmesan cheese.

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