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| Terrific Tuna Tetrazzini |
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Recipe courtesy of “The New Chatelaine Cookbook” by Monda Rosenberg, Maclean Hunter, p.174
This is a quick-to-make weekday standby. Chances are you’ll have most
of the ingredients on hand and you can pull it together in a flash. There’s
no time-consuming butter-and-flour thickener and light sour cream keeps the calories down.
Makes 6 servings
1 can
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(170 g/6 oz) Flaked Light Tuna, drained |
| ¼ lb. | spaghetti |
| 1 cup |
frozen peas |
| 1 cup |
light sour cream |
| ½ tsp. |
regular prepared mustard |
| 2 Tbsp. |
sherry (optional) |
| 1 cup |
grated mozzarella cheese |
| pinch |
white pepper, optional |
- Preheat oven to 375ºF (190ºC).
- Bring a large pot of salted water to a full rolling boil. Add the spaghetti
and boil uncovered, stirring occasionally, until cooked al dente, about 8 to
10 minutes. Then, drain but do not rinse.
- Meanwhile, rinse the peas under running water to remove the ice crystals.
Drain well and set aside.
- In a large bowl, stir the sour cream with the mustard and sherry, if using.
Add the drained cooked spaghetti and stir until coated. Then stir in ½ cup
mozzarella cheese. Add the tuna and peas. Stir just until evenly distributed.
Taste and add more mustard or some white pepper, if you wish.
- Turn the tuna mixture into a deep-dish pie plate. Sprinkle with the remaining
cheese. Bake in the center of the preheated oven until hot, about 25 minutes.
| Nutritional Values |
Per serving:
Calories 201
Fat 7.2 g
Carbs 14.9 g
Protein 15 g
Fibre 1.9 g
Sat fat 4.1 g
Cholesterol 32 mg
Sodium 255 mg
Sugar 2 g
Calcium 140 mg
Source: www.calorieking.com
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