Recipe by Irmgard
This is a very easy recipe which can be made with either tuna or salmon. I have even made it with crabmeat with good results. It is low in fat and has only 56 grams of carbohydrates. It comes from the cookbook "Lighthearted Everyday Cooking" by Anne Lindsay.
Top Review by Julie Labrouste
I don't want to score this recipe because I'm confused. It calls for 1/3 cup dill and 1/3 cup basil and frankly, that is an awful lot of those herbs set against the other ingredients. Is that correct? When I made this and put that much dill and basil into it ... wow ... it was green and quite overpowering to eat. Are you sure that this recipe actually calls for 1/3 cup dill and 1/3 cup basil? That just seems entirely too much with only 1 and 2/3 cups of milk. :S
- 8 ounces penne or 8 ounces ziti pasta or 8 ounces other tubular pasta
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons minced onions
- 2 tablespoons all-purpose flour
- 1 2⁄3 cups milk
- 1 cup thawed frozen peas
- 1 (6 1/2 ounce) can tuna, drained
- 1⁄3 cup chopped fresh parsley or 1⁄3 cup dill or 1⁄3 cup basil
- 1⁄3 cup chopped green onion
- 1⁄4 cup freshly grated parmesan cheese
- hot pepper sauce
Directions See How It's Made
- In a large pot of boiling water, cook the pasta until tender but firm.
- Drain and return to pot.
- Meanwhile, in a saucepan, melt butter over medium heat; add the onion and cook until tender.
- Stir in the flour and cook for a few seconds.
- Gradually whisk in the milk and bring to a simmer, stirring constantly until simmering and thickened.
- Add the peas, tuna (broken into chunks), parsley, green onions, cheese, and hot pepper sauce.
- Pour over the pasta and stir gently to mix.
- Serve immediately.