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.
I found the recipe a little too thick for my liking and a tad bland, but I did like the lemon taste.
I modified this recipe alot. I halved the pasta, used tuna in water, omitted all butter and used a splash more wine. I thought it was really good. I'm sure the other way is good too but I like my butt the size it is now.
This recipe is super quick to make and scored a "will-definitely-make-again" place in my cookbook. I too substituted some of the butter with chicken broth and added some olive oil, since I didn't have 2 cans of oil-packed tuna. Next time, I will probably increase the sauce, as my husband loves his pasta pretty creamy. Great flavor!
This was so good, I love cooking with wine! I cut the pasta down slightly, incresed the garlic and the lemon rind, used freshly grated Romano cheese, my family really enjoyed this, Thanks for a great recipe Michelle!...Kitten:)
I have been searching for a Tuna recipe my family would enjoy, and this is it! It is very quick and simple to make. My husband, who claims to not like Tuna, ate this up and went back for seconds!
This was absolutely delicious! I didn't have butter, so substituted margarine. Next time I will be sure to have the "real thing" on hand, because a recipe this good deserves the very best. Using simple ingredients that you are likely to have on hand, you end up with a very sophisticated dish. I enjoyed this very much, thanks, Michelle.