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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is not your Mom's tuna casserole! Garlicky, lemony and good! Use oil packed tuna please, it makes a HUGE difference to the flavor. A nice white wine and garlic bread complete the meal. Ingredients:
1/2 cup butter |
2 cloves garlic, minced |
1 teaspoon lemon, rind of |
1 teaspoon basil, crumbled |
1 teaspoon dried parsley, crumbled |
1/3 cup dry white wine |
2 tablespoons flour |
salt, to taste |
fresh ground pepper, to taste |
2 (6 1/2 ounce) cans tuna packed in oil, drained |
1 lb medium pasta shell, just cooked |
lemon wedge |
parmesan cheese, freshly grated |
Directions:
1. Melt butter in a heavy large skillet over medium heat.
2. Add garlic, lemon peel and herbs; cook stirring occasionally approximately 5 minutes, being careful not to burn garlic.
3. Gradually add flour, stir till blended.
4. Gradually add wine, stir till blended.
5. Season with salt and pepper.
6. Stir until sauce thickens, about 1 minute.
7. Mix in tuna, heat through.
8. Place shells in serving bowl, pour sauce over and toss.
9. Garnish with lemon wedges and freshly grated Parmesan cheese.
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