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 love4culinary
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!!
- 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
Directions See How It's Made
- 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.