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Tuna Pasta Bake

Healthycooking's picture
Ingredients
  Fusilli 8 Ounce
  Tuna steak 10 Ounce (1 In Number)
  Olive oil 1 Teaspoon
  Chopped onions 1 Cup (16 tbs)
  Shiitake mushrooms 3 1⁄2 Ounce, thickly sliced
  Chopped sweet red peppers 1⁄2 Cup (8 tbs)
  Frozen peas 1⁄2 Cup (8 tbs), thawed
  Minced garlic 1 Teaspoon
  Condensed reduced fat reduced sodium cream of mushroom soup 15 Ounce (1 Can)
  Evaporated skim milk 12 Ounce (1 Can)
  Dijon mustard 2 Teaspoon
  Grated parmesan cheese 6 Tablespoon
  Unseasoned dry bread crumbs 3 Tablespoon
Directions

Cook the fusilli in a large pot of boiling water according to the package directions.
Drain and place in a large bowl.
Preheat the broiler.
Coat a baking sheet with no-stick spray.
Place the tuna on the sheet.
Broil 4" from the heat for 3 to 4 minutes per side, or until the fish is opaque and flakes easily when tested with a fork.
Cut into 1/2" cubes and add to the fusilli.
Preheat the oven to 350°F.
Coat a 2-quart baking dish with no-stick spray.
Warm the oil in a large no-stick skillet over medium heat.
Add the onions and cook for 2 to 3 minutes, or until just softened.
Add the mushrooms, peppers, peas, and garlic.
Cook, stirring often, for 3 to 4 minutes, or until the vegetables are tender.
Add to the bowl with the fusilli.
Toss lightly to mix.
In a medium bowl, whisk together the soup, milk, mustard, and 3 tablespoons of the Parmesan.
Pour over the fusilli mixture.
Toss to mix well.
Transfer to the prepared baking dish.
In a small bowl, combine the bread crumbs and the remaining 3 tablespoons Parmesan.
Sprinkle over the casserole.
Cover with foil and bake for 20 minutes.
Remove the foil and bake for 10 minutes, or until lightly browned and bubbling.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pasta
Interest: 
Healthy
Cook Time: 
6 Minutes

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