Recipe by Clifford Boren
Don't be intimidated by the number of ingredients and that so many of them are substitutes. It's really quite simple to make and tastes terrific. The substitutes make it healthier.
Top Review by Ducky
This was quite good and a nice way to use up some canned tuna. It did take a long time for the sauce to thicken after adding the milk though. I added the amount of mustard as specified in the recipe. However, next time I will add some more. DH enjoyed this change of pace pasta. Thanks.
- 1 can tuna, drained and flaked
- 1 (7 ounce) package shell pasta, prepared per package directions
- 1 cup diced red bell pepper
- 1⁄3 cup chopped green onion
- 2 teaspoons mustard seeds
- 2 tablespoons margarine (I use Smart Balance, it's healthy)
- 2 tablespoons flour
- 2 1⁄2 cups non-dairy milk substitute
- 4 tablespoons Dijon mustard (or more if you like it bitey)
- 1 teaspoon lemon, zest of
- 2 tablespoons chopped parsley
Directions See How It's Made
- Saute bell pepper, onions, and mustard seed in margarine for about three minutes.
- Sprinkle flour over mixture and stir until it is blended.
- Add milk and cook stirring until it thickens.
- Stir in mustard, lemon zest, and pepper.
- Add tuna and shells and cook for two minutes more to heat through.
- Plate it up and garnish with chopped parsley.