Tuna Pasta Bake
|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|
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.