Tuna Tetrazzini

[mos]

Canned tuna has to be the ultimate pantry item!  Yeah, you can use canned chicken, turkey, or beef, but none have the versatility or tuna.  Salmon runs a close second.  The other three meats lose taste and integrity in the canning process.  Tuna loses nothing.  That being said, I love a fresh grilled tuna steak!  Unlike the other meats, I would never turn down any canned tuna recipe unless I knew the person preparing the dish should never be left alone in the kitchen…giggle…

Tuna Tetrazzini

8 oz thin spaghetti
6 tbs butter, divided
16 oz thinly sliced mushrooms
4 green onions, thinly sliced
4 tbs all-purpose flour
2 cups milk
1/2 tsp salt or to taste
1/8 tsp freshly ground black pepper
2 4-6 oz cans tuna, drained and flaked
1 cup frozen green peas, cooked and drained
1 cup shredded Parmesan cheese or about 1/2 cup finely grated Parmesan cheese
1 cup soft fresh bread crumbs

Heat oven to 350°.

Grease a 2 1/2 to 3-quart baking dish.

Cook the spaghetti following the package directions in salted water. Drain and set aside.

In a large saucepan over medium-low heat, melt 4 tbs of the butter. Add the mushrooms and saute, stirring, until mushrooms are browned and tender. Add the green onions and continue cooking for 1 min. Stir in the flour until well blended. Gradually stir in the milk. Continue cooking, stirring constantly, until thickened. Add salt to taste and pepper. Stir in the flaked tuna and peas.

Combine the tuna sauce mixture with the drained spaghetti until well blended. Turn the mixture into the prepared casserole. Sprinkle Parmesan cheese over the casserole.

Melt the remaining 2 tbs of butter and toss with the bread crumbs. Sprinkle the buttered breadcrumbs over the Parmesan layer.

Bake in the preheated oven for 25 to 30 min, until lightly browned and bubbly.  Serves 6

 

 

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