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Tempting Tuna Skillet

Categories: Low-fat, Pasta Dishes
Type: Main Dishes

This cheesy, creamy skillet dish has all the essential ingredients for a hit: tuna, seashell pasta, and cheddar cheese!

Serves: 5 servings


  • 1/2 cup plus 2 tablespoons chopped fresh mushrooms
  • 1/4 cup plus 2 tablespoons finely chopped onion
  • 1/4 teaspoon dried thyme
  • 8 ounces small seashell pasta (about 2 3/4 cups)
  • 2 1/2 cups reduced-sodium chicken broth
  • 1 1/4 cups skim or low-fat milk, divided
  • 1 tablespoon plus 1 1/2 teaspoons cornstarch
  • 1/8 teaspoon ground white pepper
  • 3 tablespoons instant nonfat dry milk powder
  • 3/4 cup frozen (thawed) green peas
  • 3/4 cup shredded or diced nonfat or reduced-fat process Cheddar cheese (about 3 ounces)
  • 1 can (12 ounces) water-packed albacore tuna, drained

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  1. Spray a large, deep nonstick skillet with nonstick cooking spray, and preheat over medium heat. Add the mushrooms, onion, and thyme, and stir to mix. Cover, and cook, stirring occasionally, for about 3 minutes, or until the vegetables are tender. Add a little water or broth if the skillet becomes too dry.
  2. Add the pasta and the broth to the skillet, stir to mix, and increase the heat slightly to bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for about 9 minutes, or until the pasta is almost al dente and most of the liquid has been absorbed.
  3. While the pasta is cooking, place 2 tablespoons of the milk and all of the cornstarch and pepper in a small bowl. Stir to dissolve the cornstarch, and set aside.
  4. Add the remaining 1 1/8 cups of milk, the milk powder, and the peas to the skillet, and stir to mix. Increase the heat to medium, and bring the mixture to a boil, stirring frequently. Stir the cornstarch mixture, and add it to the skillet. Cook and stir for a minute or 2, or until the sauce is slightly thickened and bubbly.
  5. Reduce the heat to medium-low. Add the cheese to the skillet, and continue to cook, stirring frequently, for a minute or 2, or until the cheese melts.
  6. Stir the tuna into the skillet mixture, and cook for another minute, or until the tuna is heated through. Add a little more milk if the mixture seems too dry. Serve hot.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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