If you like old-fashioned tuna casserole, you will love this easy gourmet stove-top version of tuna mushroom alfredo. The rich, luscious sauce is perfect over small penne pasta, but feel free to use noodles or your favorite pasta. I've used canned solid tuna here, but you can use chopped fresh tuna or chunk tuna, whichever suits your wallet. Lacto-vegetarians may substitute vegetable broth for the clam juice and omit the tuna.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 3 Tablespoons butter
- 1/2 cup fine-diced sweet onion
- 8 ounces white button mushrooms, wiped clean and sliced
- 1 large clove fresh garlic, minced
- 1/2 cup white wine
- 2 Tablespoons all-purpose flour
- 1 cup (8 ounces) bottled clam juice
- 2 cups half-and-half or cream
- 1/2 cup fresh grated Parmesan cheese
- 1 cup frozen baby sweet peas
- 1 can (6 ounces) solid white albacore tuna in water, undrained
- 1/4 cup sliced jarred roasted red peppers (pimentoes)
- 1 can (5.5 ounces) solid light tuna in water, undrained
- 1/2 pound small penne pasta, cooked al dente
Preparation:
Place butter, onion, mushrooms, and garlic in a deep, heavy skillet. Saute until mushrooms have released their liquid and vegetables are cooked through.Add wine and cook an additional 2 minutes. Sprinkle flour over all and cook, stirring constantly, for 2 minutes. Slowly pour in clam juice, stirring until thickened, then add half-and-half or cream. Bring to a simmer, stirring often, until thickened, then stir in Parmesan cheese. When cheese has melted into the sauce, add peas and return to a simmer, cooking until peas are heated through.
Add both cans of tuna, including the canning liquid, along with roasted red peppers. Stir carefully so the tuna does not completely break down into the sauce. You want bite-sized chunks to remain. Simmer until tuna is heated through.
Serve tuna mushroom alfredo sauce over cooked penne pasta.
Yield: 4 servings
Tuna Mushroom Alfredo Recipe Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.
