Tuna Mushroom Alfredo
Tuna Mushroom Alfredo
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
Place butter, onion, mushrooms, and garlic in heavy skillet. Saute until mushrooms have released liquid and vegetables are cooked through. Add wine and cook 2 mins. Sprinkle flour over all and cook, stirring constantly, for 2 mins. Slowly pour in clam juice, stirring until thickened, add half-and-half. Bring to simmer, stirring often, until thickened, stir in Parmesan cheese. When cheese has melted into sauce, add peas and return to simmer, coo****il peas are heated through. Add cans of tuna and canning liquid, along with roasted red peppers. Stir carefully so 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 whole wheat pasta. Yield: 4 servings
Jo
DS:9 yrs old / DD:5 yrs old / DS: 1 yr old
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