Biggest Loser Creamy Tuna Lemon and Garlic Pasta
photo by Becky in Wisconsin
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- olive oil flavored cooking spray
- 300 g fusilli
- 1 small onion, finely chopped
- 3 garlic cloves, finely sliced
- 1 lemon, juice and zest of
- 3⁄4 cup reduced-sodium chicken broth
- 1 (185 g) can evaporated milk (I use Light n Creamy)
- 1 (425 g) can tuna in water, drained, flaked
- salt and pepper (we skipped the salt)
- 1⁄4 cup fresh parsley, chopped
- 1 tablespoon parmesan cheese (to serve)
- 1 tablespoon capers (optional)
directions
- Cook pasta as packet directs then drain and set aside.
- Heat pan over medium heat and spray with olive oil.
- Cook onion for three minutes or until tender then add garlic and cook for 1 minute or until just starting to color.
- Increase heat to high and add lemon juice, zest and stock and simmer for 3 minutes. Stir in the evaporated milk and flaked tuna then cook for another 2 minutes. Season well with salt and pepper as desired (lots of pepper no salt for us).
- Add pasta and parsley to the pan and fold pasta and sauce together gently to combine. Heat just a couple of minutes until heated through.
- Serve hot in warm bowls topped with either the parmesan as the recipe suggests, or as we did with capers instead as they go wonderfully well with tuna.
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Reviews
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I did not like this recipe. The directions were very confusing. Parts were listed in grams and others in cups or teaspoon/tablespoons.. I followed the directions as listed. The only thing I changed was that I added some tarragon. I know it's not because this is considered "diet". I have been on weight watchers for 4 years so I am used to eating low fat. This was not creamy at all and just didn't taste good.
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YUM, YUM, YUMMY!!!!! I loved this dish. I had never cooked with evaporated milk in this manner before. And, I really like it. I used whole wheat rotini pasta, as it was on sale at the store. I had to use dried parsley flakes, as the parsley at the store was awful. I may do capers next time, not sure. And, this reminded me of tuna casserole that my mom used to make, but healthed up a little. Thanks MrsSPheonix for this wonderful recipe.
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Tweaks
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This was an easy, quick and flavorful dinner. I did make a few changes -- I used canned sockeye salmon instead of tuna and used water in place of chicken broth. The lemon-garlic-parsley combination is delicious. My kids gobbled their dinners quite eagerly! Thanks, MrsSPheonix. Made for the cook-a-thon for MrsSPheonix and Sarah! (With my sincerest condolences)
RECIPE SUBMITTED BY
<p>I am an Aussie married to my wonderful American husband since 2002. I no longer work having been retired on medical grounds. My main hobby would be cooking and collecting recipes (one can never have enough cookbooks)! We have 2 cute kitties named Jerzee & Zebu, who bring me great joy. I also enjoy watching sports, listening to music and spending time with family and friends. I like almost all types of music, & would go to more concerts if I had more money. Having been diagnosed with Type 2 diabetes last year I am really focussing on eating more & more unprocessed foods. The irony is that I never really had a sweet tooth & now that I've been told to avoid sugar, suddenly alln things sweet seem so delicious!!! Now that I have more time I plan on cooking more frequently & also trying some more time-consuming recipes.</p>