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Tempting Tuna Skillet
This cheesy, creamy skillet dish has all the essential ingredients for a hit: tuna, seashell pasta, and cheddar cheese!
Serves: 5 servings
Ingredients:
- 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
Directions:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 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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